Hearty White Bean & Millet Soup

Hearty White Bean & Millet Soup
Prep time
Cook time
Total time
Recipe type: soup
Cuisine: american
Serves: 6-8
  • 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
  • ⅓ cup dry white wine
  • 1½ tsp salt
  • 1 tsp pepper
  • 15.5 oz can white beans, rinsed and drained
  • ¾ cup millet
  • 16 baby spinach, roughly chopped
  • 6-7 cups vegetable broth (add more or less depending on your desired consistency)
  • 2 bay leaves
  • ½ cup grated parmesan cheese
  • ¼ 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.