I spent awhile looking through my cookbooks and on the web for a recipe that used amaranth. I found a wide range of uses from popping it like popcorn to using it with brown rice and quinoa to make a more nutritious sushi rice. While others used it in cornbreads and soups. I think I will have to try several of the recipes, but I was in the mood for soup. I found a soup recipe online at recipezaar.com that sounded good…
*Side note: Also from the pantry… cannellini beans and tomato sauce*
Creamy Cannellini Bean – Amaranth Soup with Basil
adapted from recipezaar.com (recipe # 283906)
Rating: Very Good
1 Tbsp. olive oil
1/2 onion, diced
3 garlic cloves, minced
1/2 cup amaranth
2 cups vegetable stock ( I used 2 cups water and 2 tsp. better than bouillon vegetable base)
1 bay leaf
2 tsp. oregano, dried
salt & pepper, to taste
1 (8 oz) can tomato sauce
1 (15 oz) can cannellini beans or white beans, drained, divided
handful fresh basil, chiffonade
- Heat oil in a 2-qt. sauce pan over medium heat, add onion and a pinch of salt, sauté until onion starts to get translucent, 3-5 minutes.
- Add garlic, sauté a minute or two more.
- Add amaranth, stock, bay leaf, oregano, pepper, and tomato sauce. Bring to a boil, then reduce heat to a simmer. Cover and simmer 30 minutes.
- Meanwhile, take half the beans and use a food processor or immersion blender and purée until smooth. (*I used an immersion blender and just a bit of water.)
- When the 30 minutes have passed, mix the bean purée into the soup.
- Add the rest of the beans and the basil, stir to combine. Check seasoning, then simmer 5 minutes more.
I served this with a salad (romaine, carrots, celery, pine nuts, balsamic vinaigrette) and hot from the oven bread (rye is the dough I had and it was good with this 🙂 ). The taste of the soup reminded me of a hearty minestrone, the amaranth served as the potatoes or pasta and added a bit of a nutty-small-crunchy-ness to the soup. Interesting and good. The amaranth looked like teeny tiny quinoa :).