Creamy Cannellini Bean Amaranth Soup With Basil Recipes

CREAMY CANNELLINI SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once hot, add butter, followed by sausage and fennel. Stir and break up sausage. Cook, stirring, until sausage is browned, about 5 minutes. Pour in 1 cup chicken broth slowly, scraping up any browned bits from the bottom of the pot. Pour in 2 cans of drained cannellini beans. Cancel Saute mode.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Meanwhile, combine remaining 2 cups chicken broth and 2 cans of beans in a blender; blend on high until smooth.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pureed beans, thyme, and truffle salt to soup; mix to combine.
• Ladle soup into bowls and serve with a drizzle of olive oil.

CREAMY CANNELLINI BEAN-AMARANTH SOUP WITH BASIL

Steps:

• Cut the root end from the leeks and slice them in half vertically, then rinse throughly to remove all grit. Slice the leeks ands saute the olive oil over medium heat in a 2 quart saucepan. 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. Reduce the heat to a simmer, cover and cook for 30 minutes.
• Put half of the beans into a food processor bowl. Puree until smooth. When the amaranth mixture is done, remove the ba leaf, then carefully pour the mixture into the processor and puree. Cover the top of the feed tube with a folded towel as you process, to keep hot liquid from flying out. Pour the puree back into the pan.
• Sire the remaining beans and the chopped herbs into the hot soup, and warm gently on the stove for 5 minutes or so. If desired, thin with water or more stock. Season with the salt and pepper to taste. Serve hot with whole grain bread.

MEDITERRANEAN CHICKPEA, LENTIL, AND RICE SOUP WITH BASIL

Steps:

• Place chickpeas in a deep bowl, add water to cover by 2 inches, and place in the refrigerator overnight.
• In a large pot, heat the olive oil over medium-high heat. Add the onion, celery, carrots, and garlic. Saute for 10 minutes.
• Add the chickpeas, stock, tomatoes, tomato juice, marjoram, and bay leaves.
• Bring to a boil, then reduce heat and cover for 1-1/4 hours.
• Add the lentils and rice. Cover and simmer for an additional 35 minutes. You may add additional water or stock at this point if the liquic has reduced too much.
• Remove the bay leaves and season with the vinegar, basil, salt, pepper, and olive oil. Stir well before serving.

ONTARIO BEAN SOUP WITH BASIL

Steps:

• Saute onion in butter for 5 minutes.
• Add garlic, potatoes, carrots, and celery.
• Saute for 5 minutes.
• Add stock, tomatoes, salt, pepper, and basil.
• Boil, reduce heat and simmer for 10 minutes.
• Add green beans, peas, both beans and pasta.
• Simmer for 10 minutes.
• Add parsley and serve sprinkled with cheese.