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    You are in: Home / Recipes / Creamy Cannellini Bean-Amaranth Soup With Basil Recipe
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    Creamy Cannellini Bean-Amaranth Soup With Basil

    Average Rating:

    3 Total Reviews

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    • on March 21, 2008

      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.

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    • on June 05, 2011

      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.

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    • on March 18, 2008

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

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    Nutritional Facts for Creamy Cannellini Bean-Amaranth Soup With Basil

    Serving Size: 1 (253 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.8
     
    Calories from Fat 82
    23%
    Total Fat 9.1 g
    14%
    Saturated Fat 1.4 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 615.9 mg
    25%
    Total Carbohydrate 55.5 g
    18%
    Dietary Fiber 10.6 g
    42%
    Sugars 5.5 g
    22%
    Protein 15.6 g
    31%

    The following items or measurements are not included:

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