Creamy Base:

1 cup unsweetened almond milk

⅓ cup raw cashews

¼ cup cooked cannellini beans, drained and rinsed

2 tablespoons white miso paste

2 teaspoons Dijon mustard

Soup:

2 tablespoons extra-virgin olive oil

1 bunch scallions, white and light green parts, chopped

1 celery stalk, chopped

1 large carrot, chopped

8 ounces cremini mushrooms, sliced

1 teaspoon sea salt

4 garlic cloves, minced

2 tablespoons minced fresh rosemary

1 bunch thyme, bundled

1¼ cups cooked cannellini beans, drained and rinsed

½ teaspoon freshly ground black pepper, more for serving

4 cups water

1 cup cooked wild rice

1 to 2 tablespoons fresh lemon juice

4 cups chopped kale

Chopped parsley, optional

Pinches of red pepper flakes, optional

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Make the creamy base: Blend almond milk, cashews, ¼ cup cannellini beans, miso paste, and Dijon mustard until smooth. Set aside.
Cook vegetables: Heat olive oil in a large pot over medium heat. Add scallions, celery, carrot, mushrooms, and salt. Sauté 8–10 minutes until mushrooms are tender.
Build the soup: Add garlic, rosemary, thyme bundle, 1¼ cups cannellini beans, black pepper, and water. Cover and simmer 20 minutes.
Combine everything: Remove thyme bundle. Stir in creamy base, cooked wild rice, 1 tablespoon lemon juice, and kale. Simmer on low 5 minutes until kale wilts. Adjust seasoning.
Serve: Garnish with parsley and red pepper flakes if desired. Serve hot.

The soup thickens as it sits. Stir in up to 1 cup water or almond milk if it becomes too thick.
Can be made ahead and stored in the fridge or freezer. Reheat gently.
For a nut-free version, replace cashews with extra white beans or silken tofu.