Curly Endive And Millet Soup

• 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

1. In a large stock pot, add the olive oil, bay leaves, garlic, and onion. Over medium heat, cook the onions until translucent.
2. 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.
3. Remove the bay leaves, then add the millet and sausage (if using).
4. Let soup simmer for 20-25 minutes to let millet cook. Serve with toasted hearty, crusty bread.

olive oil, bay leaves, clove garlic, onion, stock, water, basil, bouillon cube, curly endive, red pepper, millet, italian dry sausage, salt

Taken from food52.com/recipes/32915-curly-endive-and-millet-soup (may not work)