Flageolet and artichoke soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Olive oil |
| ¼ | cup | Diced red onion |
| ½ | cup | Diced red bell pepper |
| ¼ | cup | Diced green bell pepper |
| 4 | ounces | Chopped artichoke hearts; oil free |
| 2 | Garlic cloves; chopped | |
| ¼ | teaspoon | Fresh ground black pepper |
| ⅛ | teaspoon | Garlic salt or salt |
| 15 | ounces | Italian style chopped tomatoes; with juice |
| 1 | teaspoon | Fresh thyme leaves; or to taste |
| 2 | cups | Cooked flageolets; approximately, or white kidney beans |
| 1 | cup | Cooking liquid from beans |
| 1 | tablespoon | 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.
Tested by kitpath@... [Per Serving - Calories 214; Fat 3G (13%cff); Cholesterol 1mg; Sodium 449mg; Potassium 785mg; 38g carbs; 4g fiber]
Recipe by: Hanneman: Oct 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 16, 1998, converted by MM_Buster v2.0l.