In a soup pot, heat olive oil over medium heat. Add the onions and cook until translucent. Add the minced garlic and crushed red pepper flakes and cook for 30 seconds to 1 minute.
Add carrots, celery, and cabbage and cook for 5 minutes, or until vegetables are lightly brown. Add the fire roasted tomatoes, beef bone broth, basil, oregano and Parmesan cheese rind and season with salt and pepper, to taste.
Bring the soup to a simmer and cook, uncovered, for 10 minutes.
Add the sorghum and beans and simmer an additional 10 minutes.
Ladle into bowls and top with Parmesan cheese and parsley.
Serving size: 2 cups Calories: 255 calories, Fat: 6 grams, Saturated fat: 1 gram, Carbohydrates: 38 grams, Sugar: 97 grams, Sodium: 420 milligrams, Fiber: 97 grams, Protein: 1211 grams, Cholesterol: 0 milligrams