This warming soup features a host of veggies, a touch of flavorful white wine and Parmesan cheese, and millet, a whole grain that cooks up quickly and gives the soup a hearty consistency. This recipe comes to us from Maria Tadic, RD, who blogs at Bean A Foodie.
- 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
- 1 bag 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
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.
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.
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.
Before you’re ready to serve, stir in the chopped parsley. Serve hot soup with extra Parmesan cheese and parsley if desired.
Hearty White Bean & Millet Soup
Servings per Recipe: 6Amount per Serving
Calories from Fat: 58
Total Fat: 7g
Saturated Fat: 1g
Dietary Fiber: 12g
Vitamin A: 152%
Vitamin C: 47%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.