| Flageolet & Artichoke Soup
1 teaspoon of Olive oil
1/4 cup of diced red onion
1/2 cup of diced red bell pepper
1/4 cup of diced green bell pepper
4 ounces of chopped artichoke hearts;
2 Garlic cloves; chopped
1/4 teaspoon of fresh ground black pepper
1/8 teaspoon of garlic salt or salt
15 ounces of Italian style chopped tomatoes
1 teaspoon of fresh thyme leaves; or more
2 cups of cooked flageolets;
1 cup of cooking liquid from beans
1 tablespoons of sun dried tomato crumbs
Water; if desired
In a 3- to 4- quart saucepan, heat oil over medium high; sauté the diced red onion until golden brown; about 5 minutes. Add the diced bell peppers and artichoke hearts; sauté 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.
Yields: 4 Servings |
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