Tuscan Chicken and Sorghum Soup

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 2 cups Baby spinach
  • 5 1/2 cup Carrots
  • 1 clove Garlic
  • 5 1/2 cup Onion
  • 1/2 tsp Thyme
  • 1 (14.5-oz can Tomatoes
  • 1 (14.5-oz can White beans

• Canned Goods

  • 32 oz Broth

• Condiments

  • 1 cup Sorghum, cooked whole grain

• Baking & Spices

  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

Found on holleygrainger.com

Ingredients

• 1 tsp olive oil
• 11/2 cup chopped carrots (2 medium carrots)
• 11/2 cup chopped onion (1 medium onion)
• 1 clove garlic
• ½ tsp thyme
• ½ tsp salt
• ½ tsp pepper
• 32oz broth
• 1 cup chopped cooked chicken
• 1 cup cooked whole grain sorghum
• 1 (14.5-oz) can white beans
• 1 (14.5-oz) can diced tomatoes
• 2 cups baby spinach

Directions

• Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, garlic, thyme, salt and pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.
• Add the broth, tomatoes, sorghum, and white beans and bring to a boil. Reduce heat, simmer 15 minutes. Stir in spinach. Top with freshly grated Parmesan