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.
Serves 4-6
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.
Courtesy By: www.meatlessmonday.com
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