Sorghum Soup with Cannellini Beans

Name: Sorghum Soup with Cannellini Beans
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: European, Italian, Mediterranean
Ingredients: 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 ½ 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; 1-2 cups chopped kale; salt and pepper to taste

Instructions

Prep:20minCook:1h 30min

Looking for delicious Sorghum recipes? Look no further! This ancient grain is healthy and lovely in this Tuscan-style Sorghum Soup with Cannellini beans! Vegan and gluten-free.

Updated at: Fri, 11 Jul 2025 01:03:16 GMT