Sorghum Soup with Cannellini Beans Recipe

Ingredients

Beans and Grains

• 1 cup dry cannellini beans, soaked overnight (or 2 14-ounce cans, drained)
• 1 cup dry sorghum, soaked overnight (or sub quinoa during the last 15 minutes of cooking)

Vegetables

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 1 cup carrot, diced
• 1.5 cups celery, sliced
• 1.5 cups fennel bulb, diced (or sub more carrots and celery)
• 1 cup tomato, diced

Broth and Seasonings

• 6 cups chicken stock or veggie stock
• 1 teaspoon Italian seasoning or herbs de Provence
• 1 cups kale, chopped
• salt and pepper to taste

Instructions

Preparation

1. Soak dry beans and sorghum in separate containers of water overnight.

Cooking the Soup

1. Heat oil over medium high heat in a heavy bottom pot or dutch oven. Add onion and sauté for two minutes, stirring often.
2. Turn heat to medium and add garlic, fennel, carrots, and celery. Sauté for 7-8 minutes.
3. Add tomato, stock, herbs, drained beans, and drained sorghum. Bring to a boil, cover, turn heat to medium low, and simmer until beans are tender, about 1¼ to 1½ hours.
4. Add kale and simmer until wilted and tender.
5. Season with salt and pepper to taste.

Serving

1. Serve in bowls, drizzle with a little olive oil (optional) or add crunchy croutons.

Notes

• If using canned beans, you'll need about 3 cups of cooked cannellini beans.
• For a quicker option, substitute quinoa for the sorghum and add it during the last 15 minutes of cooking.
• This soup is naturally vegan when made with vegetable stock.