Name: Cannellini Bean Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Ingredients: 1 Cup dry Cannellini beans– soaked overnight (or use 2x 14-ounce cans, drained cannelloni beans, about 3 cups cooked); 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

Vegan

Dutch oven

Soak dry beans and sorghum in separate containers of water overnight. .

Heat oil over medium high heat in a heavy bottom pot or dutch oven. Add onion and saute for two minutes, stirring often. Turn heat to medium and add garlic, fennel, carrots, celery, and saute for 7-8 minutes. Add tomato, stock, herbs,drained beans and drained sorghum. Bring to a boil, cover, turn heat to medium low, and simmer until beans are tender about 1 1/4- 1 1/2 hours.

Add kale. Simmer until wilted and tender.

Serve in Bowls, drizzle with a little olive oil ( optional)or add crunchy croutons.

Cannellini Bean Soup

Utensils needed:

Overview

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