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Cannellini Bean Stew with Sorghum | www.feastingathome.com

Sorghum Soup with Cannellini Beans

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Description

Tuscan Cannellini Bean Stew with Kale and optional Sorghum – a simple hearty soup that is vegan adaptable!


Ingredients

Units Scale
  • 1 cup dry Cannellini beans- soaked overnight (or use 2 x 14-ounce cans, drained cannelloni beans, about 3 cups cooked)
  • 1 cup dry Sorghum – soaked overnight ( or sub quinoa during the last 15 minutes of cooking.
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves chopped garlic
  • 1 cup diced carrot
  • 1 1/2 cups sliced celery
  • 1 1/2 cups diced fennel bulb (or sub more carrots and celery)
  • 1 cup diced tomato
  • 6 cups chicken stock or veggie stock
  • 1 tsp Italian seasoning or herbs de Provence
  • 12 cups chopped kale
  • salt and pepper to taste

Instructions

  1. Soak dry beans and sorghum in separate containers of water overnight.
  2. Heat oil over medium high heat in a heavy bottom pot or dutch oven. Add onion and saute for two minutes, stirring often. Turn heat to medium and add garlic, fennel, carrots, celery, and saute for 7-8 minutes. Add tomato, stock, herbs,drained beans and drained sorghum. Bring to a boil, cover, turn heat to medium low, and simmer until beans are tender about 1 1/4- 1 1/2 hours.
  3. Add kale. Simmer until wilted and tender.
  4. Season with salt and pepper.
  5. Serve in Bowls, drizzle with a little olive oil ( optional)or add crunchy croutons.

Notes

  1. Notes: If using canned beans, simply add the drained, canned beans to the simmering stock until heated, about 10 minutes.To thicken, you could simply let this reduce a bit, or add quinoa. Making it this way will shorten the cooking time to 30 minutes.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 287
  • Sugar: 7.6 g
  • Sodium: 704.1 mg
  • Fat: 4 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 54.9 g
  • Fiber: 9.8 g
  • Protein: 12.6 g
  • Cholesterol: 0 mg