Name: Sorghum, Kale and White Bean Tomato Soup recipe
Ingredients: ½ cup whole grain sorghum, uncooked;3 cups low-sodium chicken broth;1 tablespoon extra virgin olive oil;2 large cloves garlic, finely chopped;1 small-medium onion, chopped;¼ teaspoon kosher salt;¼ teaspoon black pepper;12 ounces kale, thick stems removed, leaves chopped into 1-2-inch pieces;1 teaspoon sriracha or other hot sauce;2 (15 ounce) cans white cannellini beans or white kidney beans, drained and rinsed;1 (14.5 ounce) can diced tomatoes in juice;4 cups low-sodium chicken broth;10 teaspoons Grated Pecorino Romano or Parmesan cheese for topping

All Recipes Best Recipe Trusted Brands: Recipes and Tips The Sorghum Checkoff

Ingredients

½ cup whole grain sorghum, uncooked 3 cups low-sodium chicken broth 1 tablespoon extra virgin olive oil 2 large cloves garlic, finely chopped 1 small-medium onion, chopped ¼ teaspoon kosher salt ¼ teaspoon black pepper 12 ounces kale, thick stems removed, leaves chopped into 1-2-inch pieces 1 teaspoon sriracha or other hot sauce 2 (15 ounce) cans white cannellini beans or white kidney beans, drained and rinsed 1 (14.5 ounce) can diced tomatoes in juice 4 cups low-sodium chicken broth 10 teaspoons Grated Pecorino Romano or Parmesan cheese for topping

Nutrition Info

108.3 calories carbohydrate: 15.3 g cholesterol: 5.4 mg fat: 2.8 g fiber: 1.5 g protein: 5.7 g saturatedFat: 0.9 g servingSize: - sodium: 270.6 mg sugar: 2.2 g transFat: : - unsaturatedFat: : -

Directions

Bring 3 cups of broth to a boil, add 1/2 cup of 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 to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes).
Add kale and sriracha, cook until wilted (about 4 minutes).
Take 1/2 cup of white beans and either blend in a blender/small food processor 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.

Recipe Yield

10 servings

Recipe Note

This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.

Alternatives to this recipe

See more alternatives

All Recipes Ideas