Creamy Cannellini Bean and Amaranth Soup | The Whole Grains Council

Ingredients

• 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