Sorghum Kale And White Bean Tomato Soup Food

KALE AND WHITE BEAN SOUP

Steps:

• Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, and cook until softened, about 5 minutes.
• Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.
• Toast bread. Ladle soup into bowls, top with toast, and drizzle with remaining tablespoon olive oil. Sprinkle with Parmesan, if desired.

QUICK TOMATO, WHITE BEAN AND KALE SOUP

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
• Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
• Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.

SORGHUM, KALE AND WHITE BEAN TOMATO SOUP

Steps:

• Bring 3 cups of broth to a boil, add 1/2 cup of sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine).
• Meanwhile, heat a large saucepan with lid over medium to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes).
• Add kale and sriracha, cook until wilted (about 4 minutes).
• Take 1/2 cup of white beans and either blend in a blender/small food processor or mash well with the back of a spoon or fork.
• Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
• Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
• Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.

SORGHUM, KALE AND WHITE BEAN TOMATO SOUP

Steps:

• Bring 3 cups of broth to a boil, add 1/2 cup of sorghum and allow to boil gently for approximately 20-25 minutes (liquid will remain, that's fine).
• Meanwhile, heat a large saucepan with lid over medium to medium/high heat. Add olive oil and saute garlic, onion, salt and pepper until the onion softens (approximately 6-8 minutes).
• Add kale and sriracha, cook until wilted (about 4 minutes).
• Take 1/2 cup of white beans and either blend in a blender/small food processor or mash well with the back of a spoon or fork.
• Add blended beans, remaining whole beans, canned tomatoes, sorghum/broth mixture and additional 4 cups low sodium chicken broth to kale mixture.
• Bring to a boil, cover and reduce heat to simmer for approximately 20 minutes.
• Top with grated Pecorino Romano or Parmesan cheese (approximately 1 teaspoon per bowl) and serve.