Best Sorghum Kale And White Bean Tomato Soup Recipes

SORGHUM, KALE AND WHITE BEAN TOMATO SOUP

Sorghum, Kale and White Bean Tomato Soup image

This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite.

Provided by The Sorghum Checkoff

Categories Trusted Brands: Recipes and Tips The Sorghum Checkoff

Time 1h10m

Yield 10

Number Of Ingredients 13

Ingredients

½ 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
¼ teaspoon kosher salt
¼ 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
10 teaspoons Grated Pecorino Romano or Parmesan cheese for topping

Steps:

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).
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).
Add kale and sriracha, cook until wilted (about 4 minutes).
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.
Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.

Nutrition Facts : Calories 108.3 calories, Carbohydrate 15.3 g, Cholesterol 5.4 mg, Fat 2.8 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 0.9 g, Sodium 270.6 mg, Sugar 2.2 g

SORGHUM, KALE AND WHITE BEAN TOMATO SOUP

Sorghum, Kale and White Bean Tomato Soup image

"This hearty sorghum soup is the perfect meal to warm you up on a chilly fall or winter day. Packed with veggies and topped with Italian cheese, this soup is sure to be a new lunch or dinner time favorite."

Provided by @MakeItYours

Number Of Ingredients 13

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

Steps:

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).
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).
Add kale and sriracha, cook until wilted (about 4 minutes).
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.
Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.