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.
6-7 cups vegetable broth (add more or less depending on your desired consistency)
2 bay leaves
1/2 cup grated Parmesan cheese (or vegan 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.