Cannellini Bean Stew with kale and Sorghum

Name: Cannellini Bean Stew with kale and Sorghum
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 cans, drained cannelloni beans); 1 Cup dry Sorghum – soaked overnight ( optional, leave out, or sub quinoa during the last 15 minutes of cooking; 1 Tablespoon olive oil; 1 Cup diced onion; 3 cloves chopped garlic; 1 1/2 Cups diced fennel bulb; 1 Cup diced carrot; 1 1/2 Cups sliced celery; 1 Cup diced tomato; 6 Cups chicken or veggie stock; 1 tsp herbs de provence; 1-2 Cups chopped kale; salt and pepper to taste