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
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Ingredients
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1 tablespoon
olive oil
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2
bay leaves
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1
clove garlic, minced
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1/2
medium onion, minced
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4 cups
stock, vegetable or chicken
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2 cups
water
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6
basil leaves, chiffonaded
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1
bouillon cube, optional
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1
medium bunch curly endive, leaves torn from stems
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1/4 teaspoon
red pepper flakes
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1/2 cup
millet, uncooked
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1/4 cup
Italian dry sausage or salami, cut into small pieces
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Salt and pepper, to taste
Directions
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In a large stock pot, add the olive oil, bay leaves, garlic, and onion. Over medium heat, cook the onions until translucent.
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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.
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Remove the bay leaves, then add the millet and sausage (if using).
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Let soup simmer for 20-25 minutes to let millet cook. Serve with toasted hearty, crusty bread.
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