Sorghum, Kale And White Bean Tomato Soup - cooking recipe

Ingredients

1/2 cup whole grain sorghum, uncooked
3 cups low-sodium chicken broth
1 tablespoon extra virgin olive oil
2 large cloves garlic, finely chopped
1 small-medium onion, chopped
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
12 ounces kale, thick stems removed, leaves chopped into 1-2-inch pieces
1 teaspoon sriracha or other hot sauce
2 (15 ounce) cans white cannellini beans or white kidney beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes in juice
4 cups low-sodium chicken broth
Grated Pecorino Romano or Parmesan cheese for topping

Preparation

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.