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.”
