Flageolet and Artichoke Soup

Flageolet and Artichoke Soup Ingredients

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

Instructions for Flageolet and Artichoke Soup

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@earthlink.net [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 on Oct 16, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Beans	Bell Pepper	Garlic	Olive Oil
Red Bell Pepper	Red Onion	Thyme	Tomato

Beans Soups Artichokes Bean Bell pepper Garlic Olive oil Onion Red Onion Garlic Salt Tomato Lunch

for flavor and categorization

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