Hearty White Bean & Millet Soup

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The first few signs of cooler Fall weather automatically make me want Fall Food!  Aka…soups and stews, pumpkin ANYTHING, oatmeal in the mornings, apple cider…  It’s the perfect comfort food season.  And there’s nothing better than coming home from a long day at work to a warm meal!  And today that means soup!

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fagiolisoup1 I love making big pots of soup.  It only gets better with time and its such an easy leftover lunch to bring to work.  Plus, it’s literally a one pot meal.  Can’t beat that!  Last night I whipped up somewhat of a hodgepodge soup – a little this, a little of that.  Great for using up not so perky veggies and using up any canned goods that are taking up space in the pantry.

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fagiolisoup2 Besides a ton of vegetables, I added a heaping 1/2 cup of millet.  It’s a grain I don’t always reach for, but thought its small size and fluffy texture would be a really tasty addition to my bean soup.  I love how quickly it cooks up in the soup and puffs up to give the broth a thicker, heartier consistency.  Something I’ll be using a lot more often!

fagiolisoup5 Whip this soup up tonight for a quick and delicious meal!  And pack a thermos up for work and school the next day!

Hearty White Bean & Millet Soup:

  • 2 tbsp olive oil
  • 2 carrots, diced
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 1 head roasted garlic, minced
  • 28 oz can crushed tomatoes
  • 1/3 cup dry white wine
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 15.5 oz can white beans, rinsed and drained
  • 3/4 cup millet
  • 16 baby spinach, roughly chopped
  • 6-7 cups vegetable broth (add more or less depending on your desired consistency)
  • 2 bay leaves
  • 1/2 cup grated parmesan cheese
  • 1/4 cup parsley, chopped


  1. Heat the olive oil in a large soup pot over medium high heat.  Add in the carrots, onion and celery and sauté for about 5-7 minutes or until the vegetables start to soften and brown slightly.
  2. Add in the roasted garlic and sauté for another 2-3 minutes.  Add white wine and scrape the bottom of the pot with a wooden spoon removing any browned bits.  Cook for 3-5 minutes or until wine has reduced by half.
  3. Add in the all the ingredients from crushed tomatoes to parmesan cheese.  Bring soup to a boil.  Cover and reduce heat to low.  Simmer soup on low for 30-45 minutes.
  4. Before you’re ready to serve, stir in the chopped parsley.  Serve hot soup with extra parmesan cheese and parsley if desired.

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