I have an unnatural love of soups. I am loving this cooler weather, mostly because I can eat soup twice a day and not sweat while doing so. I know in the sumer I could do cold soups like cucumber and gazpacho, but I don’t like soups that are cold (you know, cause I’m picky and all…)
I like my soups hot- and hearty!
And so I bring you Creamy Cannellini Bean-Amaranth Soup.
I’ve made several adaptations to the recipe above, so here’s my version:
Cannellini Bean-Amaranth Soup
2 leeks, sliced, white and light green parts only
2 Tablespoons olive oil
3 minced garlic cloves
1/2 cup amaranth
2 cups vegetable broth or vegan chick*n broth
2 cups water
1 bay leaf
1 cup tomato sauce
1 can cannellini beans
1/2 cup chopped basil
salt and pepper to taste
Clean and slice your leeks and mince your garlic. Heat the olive oil in a stock pot, and add the leeks. Sauté until fragrant, and then add the garlic and sauté a minute more. Add the amaranth, tomato sauce, water and broth along with the bay leaf. Bring to a boil, then cover and reduce to a simmer. Let it simmer for an hour, stirring occasionally. The amaranth will make the soup quite thick. Remove the bay leaf and blend the soup with an immersion blender to make it a bit smoother. Drain and rinse the beans, and add those along with the basil, salt and pepper. Cook a few moments more to make sure that the beans are heated. Serve.
It’s getting hard to take food pictures now that it’s getting dark sooner. Forgive me- I’m not home much during the day!
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