2 tablespoons oil or butter

2 large leeks, cleaned and sliced

3 garlic cloves, chopped

1/2 cup amaranth seeds

2 cups stock or broth

1 bay leaf

1 cup tomato paste

2 cups precooked beans–check our exciting local/regional bean display for inspiration!

2 tablespoons pesto or 1/2 cup chopped fresh basil

1 tsp. sea salt

Freshly ground black pepper


Heat oil in a large, heavy saucepan over medium heat. Add the leeks and cook, stirring frequently, about 5 minutes until soft. Add the garlic and cook for another minute, then add the amaranth grains, stock, bay leaf, and tomato paste. Stir and bring to a boil. Simmer, covered, about 30 minutes.

Remove the bay leaf. Add a cup of the beans, and using a handheld immersion blender, puree until smooth.

Stir in the rest of the beans, the pesto or basil, and the salt. Warm gently just to heat through. If you want a thinner soup, add a little more broth, but don’t overcook. Adjust the salt and pepper.

(Add leftover meat or bacon if you like — e.)

Adapted from Lori Sobelson, from the Bob’s Red Mill cookbook, “Whole and Healthy Grains for Every Meal of the Day.”