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.

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