2 Tbsp. extra virgin olive oil
2 large leeks, white parts only, sliced
3 garlic cloves, minced
½ cup amaranth
2 cups low-sodium vegetable stock
1 bay leaf
1 tablespoon tomato paste
2 cups no-salt-added cooked cannellini beans, rinsed and drained, divided
½ cup chopped fresh basil
1 Tbsp. chopped fresh oregano
1 tsp. sea salt
Freshly ground black pepper
Recipe courtesy of Lori Sobelson, from the Bob’s Red Mill [2] cookbook Whole & Healthy Grains for Every Meal of the Day [3].
Cannellini beans are especially pleasing to the palate in the company of fresh herbs, and amaranth is a wonderful whole grain thickener that makes this hale-and-hearty soup plenty filling enough to be a main dish. For a super-thick and creamy soup, puree all of the soup rather than leaving half of the beans whole.
Links
[1] https://wholegrainscouncil.org/grain/amaranth
[2] http://www.bobsredmill.com/
[3] http://www.amazon.com/exec/obidos/ASIN/0762430494/oldwayspreservat/103-1446448-4127826