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: Mediterranean, Italian, European
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