A jar filled with amaranth, tiny caramel-colored grains, has been sitting on my counter for a good long while, and it’s time to eat them! Here’s a recipe adapted from Bob’s Red Mill, which serves as a source for many wonderful and unusual grains. You can use canned cannellini beans in this recipe, or you can soak dry beans and cook up a big batch beforehand, dividing up and freezing the extra for another time.

If you’ve never visited “Your Health is on Your Plate” before, visit Lets Start at the Very Beginning to get a jumpstart protecting the health and well-being of the ones you love!! Then check out “A Milestone Celebration — Your Favorite Posts” and “The Most Popular Blog Posts of All” for more great ideas and recipes! Wondering why I capitalize the “f” in Food? See Food with a Capital F.

2 Tbsp. extra virgin olive oil
1 medium onion, thinly sliced
3 garlic cloves, minced
1/2 cup amaranth
3 cups vegetable stock
1 cup tomato paste

1 red pepper, seeded and chopped
2 cups cooked cannellini beans (rinsed, drained, and divided)
1/2 cup basil (fresh, chopped)
1 Tbsp. oregano (fresh, chopped)
1 tsp. sea salt
1 tsp. black pepper

Heat the olive oil in a large soup pot over medium heat. Add the onion and stir frequently until soft, approx. 5 minutes. Add the garlic and fry 1 more minute.
 

Starting with just one tablespoon at a time, add 1 cup of stock to the tomato paste, stirring thoroughly after each addition. Then add all the amaranth, stock, red pepper, and diluted tomato paste to the pot. Allow to boil, reduce the heat to low, and simmer 30 minutes.

Add 1 cup of cannellini beans, and puree with an immersion blender or Vitamix. Stir in the remaining beans, herbs, salt and pepper, and serve immediately. Serves 6.