Creamy Cannellini Bean Amaranth Soup With Basil

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Nutrient full.

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Steps

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Cut the root end from the leeks and slice them in half vertically , then rinse throughly to remove all grit.

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Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan.

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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.

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Reduce the heat to a simmer , cover and cook for 30 minutes.

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Put half of the beans into a food processor bowl.

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Puree until smooth.

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When the amaranth mixture is done , remove the ba leaf , then carefully pour the mixture into the processor and puree.

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Cover the top of the feed tube with a folded towel as you process , to keep hot liquid from flying out.

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Pour the puree back into the pan.

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Sire the remaining beans and the chopped herbs into the hot soup , and warm gently on the stove for 5 minutes or so.

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If desired , thin with water or more stock.

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Season with the salt and pepper to taste.

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Serve hot with whole grain bread.

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Ingredients

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leeks, extra virgin olive oil, garlic cloves, amaranth, vegetable stock, bay leaf, tomato puree, cannellini beans, fresh basil, fresh oregano, salt, cracked black pepper