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 stock
1 teaspoon herbs de Provence
1-2 cups chopped kale
2 cans (15 oz) cannellini beans, drained
3 cups cooked Desert Oasis sorghum
salt and pepper, to taste
olive oil and croutons (optional)

Heat oil over medium high heat in a heavy bottom pot. Add onion and sauté for two minutes, stirring often. Turn heat down to medium, add garlic, fennel, carrots, celery and tomato, and sauté for another 7-8 minutes. Add chicken stock and herbs, bring to a boil, cover, turn heat to medium low and simmer for about 20-30 minutes until all vegetables are tender. Add kale, beans and cooked sorghum, and simmer until kale is wilted and tender. Add salt and pepper, to taste. Serve in bowls, and drizzle with a little olive oil over the top if you wish, along with croutons for crunch. Serves 6.