Sorghum, Kale and White Bean Tomato Soup

Sorghum, Kale and White Bean Tomato Soup
  • 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.

05/21/2018
Sorghum, Kale and White Bean Tomato Soup, recipe PT15M PT1H 5 455 calories

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