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Flageolet and Artichoke Soup

1 ts Olive oil
1/4 c Diced red onion
1/2 c Diced red bell pepper
1/4 c Diced green bell pepper
4 oz Chopped artichoke hearts; oil free
2 Garlic cloves; chopped
1/4 ts Fresh ground black pepper
1/8 ts Garlic salt or salt
15 oz Italian style chopped tomatoes; with juice
1 ts Fresh thyme leaves; or to taste
2 c Cooked flageolets; approximately, or white kidney beans
1 c Cooking liquid from beans
1 tb Sun dried tomato crumbs
Water; if desired


In a 3- to 4- quart saucepan, heat oil over medium high; saute the diced red onion until golden brown; about 5 minutes. Add the diced bell peppers and artichoke hearts; saute for another 3 minutes or until peppers begin to soften. Season with garlic, pepper and salt. Add the tomatoes; reduce heat to medium and cook, stirring occasionally, for 8 minutes. Add the remaining ingredients, adding water to thin the soup if desired. Reduce heat to medium-low and simmer until heated through and mellow; 15 to 20 minutes. Serve at once.




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