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Creamy Cannellini Bean and Amaranth Soup

The Whole Grains Council & Lori Sobelson
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Hearty and creamy soup made with cannellini beans, amaranth, leeks, and fresh herbs.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
SERVINGS: 4 cups
RECIPE CATEGORY: Soups
KEYWORDS: amaranth, beans

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 2 large leeks, white parts only, sliced
  • 3 cloves garlic, minced
  • ½ cup amaranth
  • 2 cups vegetable stock
  • 2 cups cooked cannellini beans, rinsed and drained, divided
  • ½ cup chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon sea salt
  • Freshly ground black pepper to taste

Instructions
 

  1. Heat olive oil in a large heavy saucepan over medium heat. Add the leeks and cook, stirring frequently, until golden and soft, about 5 minutes.
  2. Add the garlic and cook for 1 more minute. Add the amaranth grains, stock, bay leaf, and tomato paste, and bring to a boil.
  3. Reduce heat to a simmer. Cover and cook for 30 minutes.
  4. Remove the bay leaf from the mixture. Add 1 cup of the beans and puree with a handheld immersion blender until smooth.
  5. Stir in the remaining beans, herbs, and salt. Warm gently to heat through. Adjust consistency with additional warm stock if desired.
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