Cannellini Bean Stew with kale and Sorghum Recipe | Samsung Food App

Ingredients

• 1 Cup dry Cannellini beans- soaked overnight ( or use 2 cans, drained cannelloni beans)
• 1 Cup dry Sorghum – soaked overnight ( optional, leave out, or sub quinoa during the last 15 minutes of cooking
• 1 Tablespoon olive oil
• 1 Cup diced onion
• 3 cloves chopped garlic
• 1 1/2 Cups diced fennel bulb
• 1 Cup diced carrot
• 1 1/2 Cups sliced celery
• 1 Cup diced tomato
• 6 Cups chicken or veggie stock
• 1 tsp herbs de provence
• 1-2 Cups chopped kale
• salt and pepper to taste