Side Pannel
Flageolet and Artichoke Soup
Flageolet and Artichoke Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beans, Soups
Ingredients List
- 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
Directions
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.
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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