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Kale, White Bean, and Tomato Sorghum Soup

Kale, White Bean, and Tomato Sorghum Soup


  • 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


  1. 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).
  2. 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.
  3. Add kale and sriracha, cook until wilted, about 4 minutes.
  4. 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.
  5. Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
  6. 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.

Nutrition Information

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


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