Creamy Cannellini Bean Amaranth Soup with Basil
Elevate your soup game with this Creamy Cannellini Bean Amaranth Soup with Basil, a wholesome and velvety dish that’s as nourishing as it is delicious. Packed with fiber-rich cannellini beans, protein-packed amaranth, and fragrant fresh basil, this one-pot soup is infused with the creamy richness of unsweetened coconut milk and a bright squeeze of lemon juice for a perfectly balanced flavor. The addition of red pepper flakes provides a subtle kick, while the use of an immersion blender allows you to customize the texture to your liking—silky smooth or delightfully chunky. Ready in just 45 minutes, this gluten-free, plant-based recipe makes a comforting dinner or an impressive starter. Garnish with extra basil and a drizzle of olive oil for a stunning presentation that’s sure to captivate your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 2 cups (cooked) or 1 can (15 oz), drained and rinsed cannellini beans
- 0.5 cup amaranth
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk
- 0.5 cup, chopped fresh basil
- 1 tablespoon lemon juice
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon (optional) red pepper flakes
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the cooked cannellini beans, amaranth, and vegetable broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook for 20-25 minutes, or until the amaranth is fully cooked and tender.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup.
Stir in the coconut milk, chopped basil, lemon juice, salt, black pepper, and red pepper flakes (if using). Simmer for an additional 2-3 minutes to allow the flavors to meld together.
Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired.
Ladle the soup into bowls and garnish with additional fresh basil leaves, a drizzle of olive oil, or a sprinkle of red pepper flakes, if desired.
Serve warm and enjoy your Creamy Cannellini Bean Amaranth Soup with Basil!
Nutrition Facts
Calories |
1743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6941 mg | 302% | |
| Total Carbohydrate | 257.3 g | 94% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 21.9 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1053 mg | 81% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4794 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
