Sorghum, Kale and White Bean Tomato Soup

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

Directions

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.