1 tablespoons extra virgin olive oil
1 large Spanish onion
3 cloves garlic, minced
2 cups carrots, thinly sliced
1 ½ teaspoon dried marjoram
1 ½ teaspoon basil
8 cups water
32-ounce carton low-sodium vegetable broth
1 cup whole grain sorghum
1- 15 ounce can cannellini beans
2 teaspoons apple cider vinegar
1 medium head escarole (approx. 4 cups), coarsely chopped and rinsed
Black pepper or red pepper flakes, optional
Parmesan cheese, optional
Optional: season with black pepper and/or red pepper flakes, or parmesan cheese.
This is a good soup to freeze if you have leftovers or would like to make a double batch. Sorghum freezes well as it doesn’t get soggy when frozen.
Nutrition information: 1 cup
Calories: 140 calories Fat: 3 grams Saturated fat: 0 gram Carbohydrates: 24 grams, Sugar: 2.5 grams, Sodium: 213 milligrams, Fiber: 5 grams, Protein 5 grams Cholesterol: 0 milligrams
*Parmesan cheese is not included in the nutrition information.
Nutrition information ½ teaspoon grated Parmesan Cheese: Calories 10, Total Fat 1g, Cholesterol 2.1mg, Sodium 36mg, Total Carbohydrate 0.1g, Dietary Fiber 0g, Sugars 0g, Protein 1g