Kale, White Bean and Tomato Sorghum Soup
Recipe for Kale, White Bean and Tomato Sorghum Soup (Soups; Vegetable Soups).
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lesliebeck.com.
Cooking tools:
- Saucepan
- Blender
- Food processor
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Cutting board
- Chef's knife
- Stove
- Mixing bowl
- Grater
- Ladle
Ingredients
- 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 (14.5 ounce) can diced tomatoes in juice
- Pecorino Romano cheese for topping
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