Creamy Cannellini Bean and Amaranth Soup
Hearty and creamy soup made with cannellini beans, amaranth, leeks, and fresh herbs.
Servings 4 cups
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
- 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.
- Add the garlic and cook for 1 more minute. Add the amaranth grains, stock, bay leaf, and tomato paste, and bring to a boil.
- Reduce heat to a simmer. Cover and cook for 30 minutes.
- Remove the bay leaf from the mixture. Add 1 cup of the beans and puree with a handheld immersion blender until smooth.
- Stir in the remaining beans, herbs, and salt. Warm gently to heat through. Adjust consistency with additional warm stock if desired.
