Amaranth and cannellini bean soup
Cozy Up with Amaranth and Cannellini Soup: A Mediterranean Delight
Looking for a hearty, healthy, and flavorful soup to warm you up? Our Amaranth and Cannellini Soup is a vibrant Mediterranean-inspired dish that’s surprisingly easy to make! This isn’t your typical soup; amaranth, an ancient grain, adds a lovely nutty flavor and satisfying texture, while the creamy cannellini beans create a comforting base. It’s a fantastic way to incorporate more plant-based protein and fiber into your diet.
This soup is perfect for a chilly evening, a light lunch, or even a sophisticated starter. The combination of leeks, herbs, and a touch of tomato paste creates a depth of flavor that will have everyone asking for seconds. It’s also naturally gluten-free and can easily be adapted to be vegan.
What makes this soup special?
- Nutrient-Packed: Amaranth is a complete protein and a good source of iron, magnesium, and fiber. Cannellini beans add even more protein and fiber, keeping you full and satisfied.
- Mediterranean Flavors: The use of fresh herbs like basil and oregano, along with olive oil, brings the bright, fresh flavors of the Mediterranean to your table.
- Easy to Make: This soup comes together in under an hour, making it perfect for busy weeknights.
- Versatile: Adjust the consistency to your liking – keep it chunky or blend it smooth.
Tips for the Best Amaranth and Cannellini Soup:
- Leek Preparation: Ensure you thoroughly wash the leeks to remove any grit. Use only the white and light green parts for the best flavor.
- Amaranth Rinse: While not always necessary, rinsing the amaranth before cooking can help remove any bitterness.
- Herb Freshness: Fresh herbs make a huge difference in flavor. If you don’t have fresh, you can use dried, but use about 1 teaspoon of dried for every tablespoon of fresh.
- Stock Quality: Use a good quality vegetable or chicken stock for the best flavor. Homemade is always best, but a good store-bought option will work too.
Frequently Asked Questions:
- What is amaranth? Amaranth is an ancient grain that’s naturally gluten-free. It has a slightly nutty flavor and a fluffy texture when cooked.
- Can I use other beans? Yes, you can substitute other white beans like Great Northern or Navy beans for the cannellini beans.
- Can this soup be made vegan? Absolutely! Just ensure you use a vegetable stock.
- Can I freeze this soup? Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
- How can I make this soup spicier? Add a pinch of red pepper flakes or a dash of hot sauce.
We hope you enjoy this comforting and flavorful Amaranth and Cannellini Soup! It’s a delicious and healthy way to nourish your body and soul.
Amaranth and Cannellini Soup
Ingredients
- 2 tbsp extra virgin olive oil
- 2 large leeks white parts only, sliced
- 1 bay leaf
- 1 tbsp tomato paste
- 2 cups cooked cannellini beans rinsed and drained, divided
- 1/2 cup fresh basil chopped
- 1 tbsp fresh oregano chopped
- pinch sea salt
- freshly ground black pepper
Instructions
- Heat the 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 simmer for 1 more minute, then add the amaranth grains, stock, bay leaf, and tomato paste and bring to a boil.
- Then reduce heat to a simmer, cover and cook for 30 minutes.
- Remove the bay leaf from the pot, add 1 cup of the beans, and use a handheld immersion blender to puree within the pot until smooth.
- Stir in the remaining beans, the herbs, and the salt. Warm gently just to heat through, if desired, thin the soup with additional heated stock. Season with additional salt and pepper to taste and serve in deep bowls drizzled with a thread of oil.
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