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

Name: Cannellini Bean Stew with kale and Sorghum Recipe | Samsung Food App
Total time: 110 min
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; pepper

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Tuscan Cannellini Bean Stew with Kale and optional Sorghum - a simple hearty soup that is vegan adaptable!

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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
pepper