Creamy Cannellini Bean-Amaranth Soup With Basil

Total Time
Prep 10 mins
Cook 35 mins

Nutrient full.

Ingredients Nutrition


  1. Cut the root end from the leeks and slice them in half vertically, then rinse throughly to remove all grit. Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan. When the leeks are golden and soft add the garlic and cook for a minute, then add the amaranth, stock, bay leaf, and tomato puree, and bring to a boil. Reduce the heat to a simmer, cover and cook for 30 minutes.
  2. Put half of the beans into a food processor bowl. Puree until smooth. When the amaranth mixture is done, remove the ba leaf, then carefully pour the mixture into the processor and puree. Cover the top of the feed tube with a folded towel as you process, to keep hot liquid from flying out. Pour the puree back into the pan.
  3. Sire the remaining beans and the chopped herbs into the hot soup, and warm gently on the stove for 5 minutes or so. If desired, thin with water or more stock. Season with the salt and pepper to taste. Serve hot with whole grain bread.
Most Helpful

It's always nice to find new amaranth recipes, and this is very good. I'd only ever used amaranth in wheat-free bread or hot cereal recipes before, but here it compliments the soup with a hearty, almost nutty taste very, very nicely. We like chunky soups, so I didn't puree it. Probably because of that, this wasn't very soupy, so we had it over basmati rice.

Kamark March 21, 2008

I was looking for some way to cook Amaranth. My entire family liked this - toddler and husband included. I only pureed some of the beans before putting them in, not the rest of the soup because my food processor is not heat-proof. And I used a can of fire-roasted tomatoes instead of the puree. I liked the chunkier texture.

Donna Kay June 05, 2011

Love this soup, didn't have the amaranth so I just skipped it. Easy to make and delicious.

flanagan March 18, 2008