Harvest Veggie Soup With Apple and Wild Rice

Serves 4-6

5 from 1 vote

3/4 cup uncooked wild rice
4 tbsp olive oil - 4 slow rounds of soup pot
1 large yellow onion - medium dice
1 medium fennel bulb - top and bottom removed, cored, medium dice
2 medium carrots - sliced into 1/4-inch rounds
1-2 garlic cloves - minced
10 oz cremini mushrooms - cut into 1/2-inch pieces
1 buttercup or small butternut squash - cut into 1/2-inch pieces
1 large apple of your choice. I used honey crisp. - cut into 1/2-inch pieces, skin on or off.
6 tbsp mixed fresh herbs, such as sage, thyme, rosemary - roughly chopped
4 cups kale (I used lacinato) - cut into thick slices
1 can cannellini beans - drained and rinsed
6 cups water - add more as needed to obtain desired thickness
1 rounded tbsp Vegetable Better Than Bouillon
balsamic or apple cider vinegar to taste

Cook wild rice: Rinse under cold water, then add to pot with 3 1/2 C water and a good pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 45 minutes. Check to make sure there is enough water, adding as needed. I made the rice a day in advance.
Heat olive oil in a large soup pot on the stove. I didn't measure, just did 4 slow circles around the pot.
Add onion, season with a little salt and freshly ground pepper. Cook over low heat for about 15 minutes until the onion gets soft and starts to caramelize.
Add fennel and carrots. Raise heat a bit and sauté for about 5 minutes, until they begin to soften.
Add garlic for last 2 minutes of cooking time.
Add mushrooms,squash, and apple. Turn heat up again, and continue to cook for 5 minutes. Give the veggies a good stir every minute or so, to keep from sticking to the bottom of the pot.
Add water and Better Than Bouillon. Raise heat and bring to a simmer.
Add beans, kale, wild rice and herbs. Simmer until all the veggies are cooked and flavors have melded together.
Finish with a dollop or two of balsamic or apple cider vinegar. Salt and pepper to taste.
Enjoy!