Tuscan Vegetable Wild Rice Soup

Course Soup
Servings 8


  • 2 tbsp olive oil
  • 1 large leek (white part only), sliced
  • 1 fennel bulb, coarsely chopped (reserve fronds for garnish)
  • 2 tsp dried thyme
  • 1/2 bag (24 oz) frozen broccoli, carrots, cauliflower & cheese sauce, thawed
  • 1/2 bag (24 oz_ frozen green beans & garlic butter sauce, thawed
  • 1 tsp salt
  • 6 green onions, thinly sliced
  • 3 cans (14 oz each) vegetable broth
  • 3 cups cooked wild rice
  • 3 tbsp fresh lemon juice
  • 1 tsp freshly ground black pepper
  • 1 1/2 cups finely shredded Monterey Jack cheese with dill


  • In large saucepan, heat olive oil over medium heat; saute leek, fennel, thyme, vegetables and 1/2 tsp salt for 5 minutes. Add green onions and broth. Cover; simmer 10-15 minutes. Add wild rice; simmer 5 minutes or until heated through. Add remaining salt, lemon juice and pepper. Ladle into bowls; top with cheese and garnish with minced fennel fronds.
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