Kale, White Bean and Tomato Sorghum Soup
Ingredients
- 1/2 cup whole grain sorghum uncooked
- 1 quart plus 3 cups low sodium chicken broth divided
- 1 Tablespoon Extra Virgin olive oil
- 2 large cloves garlic finely chopped, not minced
- 1 small-medium onion chopped
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 12 ounces kale chopped into 1-2 inch pieces with thick stems removed
- 1 teaspoon Sriracha or hot sauce
- 2 15 ounce cans white cannellini or white kidney beans, rinsed and drained
- 1 14.5 ounce can diced tomatoes in juice
- Pecorino Romano cheese for topping
Instructions
- Bring 3 cups of broth to a boil, add 1/2 cup sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that’s fine).
- Meanwhile, heat a large saucepan with lid over medium/medium-high heat. Add olive oil and sauté garlic, onion, salt and pepper until the onion softens, approximately 6-8 minutes.
- Add kale and Sriracha, cook until wilted, about 4 minutes.
- Take ½ cup of white beans and either blend in a blender/small food processer, or mash well with the back of a spoon or fork. Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
- Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
- Top with grated Pecorino-Romano or parmesan cheese (approximately 1 teaspoon per bowl) and serve.
Notes
Makes approximately 10 cups:
Per 1 cup serving: 175 calories, 2g fat, .7g sat fat, 1mg cholesterol, 286mg sodium, 30g carbohydrate, 9g fiber, 2g sugar, 10g protein
Tips:
-This soup is very veggie packed. If you are not a big kale fan, try reducing it to 8 ounces instead of 12. -You may also add more sorghum for a heartier meal; simply add an extra 1/4-1/3 cup sorghum and 1 extra cup broth when initially boiling the sorghum prior to adding it to the soup. -You may double the serving size for a gluten free meal that’s packed with protein and fiber. -Adjust the spice level up or down to suit your taste by increasing or decreasing the Sriracha/hot sauce. If you like foods very mild, start with less, you can always add more. -For a vegan option, use low sodium vegetable broth instead of chicken broth and omit the cheese.
-This soup is very veggie packed. If you are not a big kale fan, try reducing it to 8 ounces instead of 12. -You may also add more sorghum for a heartier meal; simply add an extra 1/4-1/3 cup sorghum and 1 extra cup broth when initially boiling the sorghum prior to adding it to the soup. -You may double the serving size for a gluten free meal that’s packed with protein and fiber. -Adjust the spice level up or down to suit your taste by increasing or decreasing the Sriracha/hot sauce. If you like foods very mild, start with less, you can always add more. -For a vegan option, use low sodium vegetable broth instead of chicken broth and omit the cheese.
Tried this recipe?Let us know how it was!