Sorghum, Kale And White Bean Tomato Soup Recipe

Name: Sorghum, Kale And White Bean Tomato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 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; 1/4 teaspoon kosher salt; 1/4 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; Grated Pecorino Romano or Parmesan cheese for topping

Servings: persons

1/2 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
1/4 teaspoon kosher salt
1/4 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
Grated Pecorino Romano or Parmesan cheese for topping

1
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).
2
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).
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 processor or mash well with the back of a spoon or fork.
5
Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
6
Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
7
Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.

920

kcal

Calories

Fat

Carbs

142

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup whole grain sorghum, uncooked, 3 cups low-sodium chicken broth, 1 tablespoon extra virgin olive oil, 2 large cloves garlic, finely chopped, and more.

Yes, Sorghum, Kale And White Bean Tomato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sorghum, Kale And White Bean Tomato Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions