1 tablespoons extra virgin olive oil
1 large Spanish onion
3 cloves garlic, minced
2 cups carrots, thinly sliced
1 ½ teaspoon dried marjoram
1 ½ teaspoon basil
8 cups water
32-ounce carton low-sodium vegetable broth
1 cup whole grain sorghum
1- 15 ounce can cannellini beans
2 teaspoons apple cider vinegar
1 medium head escarole (approx. 4 cups), coarsely chopped and rinsed
Black pepper or red pepper flakes, optional
Parmesan cheese, optional

1. Heat the oil in a soup pot over medium heat.
2. Add the onions, and sauté until translucent.
3. Add the garlic and continue to sauté until golden, stirring periodically, and then add the carrots, marjoram, basil, water and broth.
4. Bring mixture to a gentle boil.
5. Add the sorghum to the soup pot and cover for 5 minutes. Remove the cover and continue to simmer for 35 minutes.
6. Add in the beans, apple cider vinegar, escarole and stir. Simmer for 8 to 10 minutes, or until the escarole and sorghum is soft.
7. Remove from heat and serve hot.

Optional: season with black pepper and/or red pepper flakes, or parmesan cheese.

This is a good soup to freeze if you have leftovers or would like to make a double batch. Sorghum freezes well as it doesn’t get soggy when frozen.

Nutrition information: 1 cup

Calories: 140 calories Fat: 3 grams Saturated fat: 0 gram Carbohydrates:  24 grams,  Sugar:  2.5 grams, Sodium: 213 milligrams, Fiber: 5 grams, Protein 5 grams Cholesterol: 0 milligrams

*Parmesan cheese is not included in the nutrition information.

Nutrition information ½ teaspoon grated Parmesan Cheese: Calories 10, Total Fat 1g, Cholesterol 2.1mg, Sodium 36mg, Total Carbohydrate 0.1g, Dietary Fiber 0g, Sugars 0g, Protein 1g