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Author Notes: A soup easily thrown together, a way to get more greens into your diet and easily made vegetarian if you use vegetable stock and omit the Italian dry sausage. Perfect for a rainy day lunch, or when you're feeling under the weather. —Katey501
- 1 tablespoon olive oil
- 2 bay leaves
- 1 clove garlic, minced
- 1/2 medium onion, minced
- 4 cups stock, vegetable or chicken
- 2 cups water
- 6 basil leaves, chiffonaded
- 1 bouillon cube, optional
- 1 medium bunch curly endive, leaves torn from stems
- 1/4 teaspoon red pepper flakes
- 1/2 cup millet, uncooked
- 1/4 cup Italian dry sausage or salami, cut into small pieces
- Salt and pepper, to taste
- In a large stock pot, add the olive oil, bay leaves, garlic, and onion. Over medium heat, cook the onions until translucent.
- When the onions are ready, add the stock, water, bouillon cube, basil, endive, and red pepper flakes. Stir to combine and let simmer for 5 minutes, allowing red pepper flavor to bloom.
- Remove the bay leaves, then add the millet and sausage (if using).
- Let soup simmer for 20-25 minutes to let millet cook. Serve with toasted hearty, crusty bread.
- This recipe was entered in the contest for Your Best Restorative Recipes