Zesty White Bean Soup with Sorghum
(courtesy of Desert Oasis Teff & Grain. Serves 6)
1 tablespoon olive oil
1 cup onion, diced
3 cloves garlic, chopped
1½ cups fennel bulb, diced
1 cup carrots, diced
1½ cups celery, sliced
1 cup tomatoes, diced
6 cups chicken stock
1 teaspoon herbs de Provence
1 to 2 cups kale, chopped
2 cans (15-ounce) cannellini beans, drained
3 cups cooked Desert Oasis sorghum
Salt and pepper, to taste
Olive oil (optional)
Croutons (optional)
Heat oil over medium-high heat in a heavy-bottomed pot. Add onion and sauté for 2 minutes, stirring often. Turn heat down to medium, then add garlic, fennel, carrots, celery, and tomatoes, and sauté for another 7 to 8 minutes. Add chicken stock and herbs, bring to a boil, cover, turn heat to medium-low, and simmer for about 20 to 30 minutes, until all vegetables are tender. Add kale, beans, and cooked sorghum, and simmer until kale is wilted and tender. Add salt and pepper, to taste. Serve in bowls, and, if you wish, drizzle a little olive oil over the soup and top with croutons for crunch.
