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
  • 1½ Cups diced fennel bulb
  • 1 Cup diced carrot
  • 1½ Cups sliced celery
  • 1 Cup diced tomato
  • 6 Cups chicken stock
  • 1 tsp herbs de provence
  • 1-2 Cups chopped kale
  • salt and pepper to taste

 

INSTRUCTIONS
  1. Soak dry beans and sorghum in separate containers of water overnight. .
  2. 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 1¼-1½hours.
  3. Add kale. Simmer until wilted and tender.
  4. Season with salt and pepper. Serve in Bowls, drizzle with a little olive oil ( optional)or add crunch croutons.
  5. Notes: If using canned beans, simply add the drained, canned beans to the simmering stock until heated, about 10 minutes.To thicken, you could simple let this reduce a bit, or add quinoa. Making it this way will shorten the cooking time to 30 minutes.