Ingredients
- 1 tsp extra virgin olive oil
- 1/4 c. diced red onion
- 1/2 c. diced red bell pepper
- 1/4 c. diced green bell pepper
- 4 ounce minced artichoke hearts oil free
- 2 x garlic cloves minced
- 1/4 tsp fresh grnd black pepper
- 1/8 tsp garlic salt or possibly salt
- 15 ounce Italian style minced tomatoes with juice
- 1 tsp fresh thyme leaves or possibly to taste
- 2 c. cooked flageolets approximately or possibly white kidney beans
- 1 c. cooking liquid from beans
- 1 Tbsp. sun dry tomato crumbs water if you like
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Flageolet And Artichoke Soup
Servings: 4
Directions
- In a 3- to 4- qt saucepan, heat oil over medium high; saute/fry the diced red onion till golden; about 5 min. Add in the diced bell peppers and artichoke hearts; saute/fry for another 3 min or possibly till peppers begin to soften. Season with garlic, pepper and salt. Add in the tomatoes; reduce heat to medium and cook, stirring occasionally, for 8 min. Add in the remaining ingredients, adding water to thin the soup if you like. Reduce heat to medium-low and simmer till heated through and mellow; 15 to 20 min. Serve at once.
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