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
Makes approximately 10 cups: Per 1 cup serving: 175 calories, 2g fat, .7g sat fat, 1mg cholesterol, 286mg sodium, 30g carbohydrate, 9g fiber, 2g sugar, 10g protein
This soup is very veggie packed. If you are not a big kale fan, try reducing it to 8 ounces instead of 12.
You may also add more sorghum for a heartier meal. Simply add an extra 1/4-1/3 cup sorghum and 1 extra cup broth when initially boiling the sorghum prior to adding it to the soup.
You may double the serving size for a gluten free meal that’s packed with protein and fiber.
Adjust the spice level up or down to suit your taste by increasing or decreasing the Sriracha or hot sauce. If you like foods very mild, start with less, you can always add more.
For a vegan option, use low sodium vegetable broth instead of chicken broth and omit the cheese.