Kale, White Bean, and Tomato Sorghum Soup
This soup is packed with veggies, whole grain sorghum, and protein. If you're looking to make it an even heartier meal, add an extra 1/4 to 1/3 cup of dry sorghum and 1 extra cup of broth. The recipe is also perfect for those who are following a gluten-free diet (sorghum is a gluten-free ancient grain!).
- 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 15 ounce can diced tomatoes in juice
- Pecorino Romano cheese
- 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 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 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.
- Recipe provided by Lauren Harris-Pincus, R.D.N., of Nutrition Starring You.
Per serving: 175 kcal cal., 2 g fat (1 g sat. fat), 286 mg sodium, 9 g fiber, 2 g sugar, 10 g pro.. Percent Daily Values are based on a 2,000 calorie diet