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.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and cook for 4-5 minutes, stirring frequently, until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 4

Add the cooked cannellini beans, amaranth, and vegetable broth to the pot. Stir to combine.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Taste the soup and adjust the seasoning as needed, adding more salt, pepper, or lemon juice if desired.

Step 9

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.

Step 10

Serve warm and enjoy your Creamy Cannellini Bean Amaranth Soup with Basil!

Nutrition Facts

Serving size	(2297.7g)

Amount per serving	% Daily Value*
Calories	1743.3

Total Fat 47.5g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6941.2mg	0%
Total Carbohydrate 257.3g	0%
Dietary Fiber 47.0g	0%
Total Sugars 21.9g
Protein 78.1g	0%

Vitamin D 0IU	0%
Calcium 1053.3mg	0%
Iron 26.8mg	0%
Potassium 4793.6mg	0%

*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.

Source of Calories

Fat: 24.2%

Protein: 17.7%

Carbs: 58.2%