Quick Green Flageolet Bean Soup

Quick Green Flageolet Bean Soup

In France, «flageolet» (pr. flah-joh-LAY) beans are often served with lamb. I always keep one can of this small creamy bean in my pantry to be able to fix myself a tasty soup in no time.

4 servings
Preparation 5 min
Cooking 5 min

180 calories per serving 


4 tsp olive oil   20 mL
1 shallots, finely chopped   40 g
3 cups green kidney / flageolet beans (canned), drained and rinsed   750 mL
1 tbsp curry powder   9 g
1 1/2 cup chicken broth, low-sodium   375 mL
1 1/2 cup water   375 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

A blender or food processor will be very useful to purée the soup.


  1. Heat the oil in a saucepan over medium-low heat. Add the finely chopped shallot and sauté 2-3 min until translucent, taking care not to let it burn.
  2. Drain and rinse the flageolet beans, then add them to the saucepan. Stir in the curry powder, broth and water. Bring to a boil, cover, and cook 2-3 min. Add salt and pepper to taste.
  3. Purée the soup in a blender, then ladle it into bowls and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (320g)


% DV*

* DV = Daily Value




5 g

7 %

Saturated 0.5 g
+ Trans 0 g

3 %


0 mg


560 mg

24 %


25 g

8 %


4 g

16 %


0 g


10 g

Vitamin A

2 %

Vitamin C

2 %


6 %


6 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Free :
Cholesterol, Sugar, Trans Fat
Low :
Saturated Fat
Source of :
Calcium, Fibre, Iron, Manganese, Niacin, Phosphorus, Vitamin E, Vitamin K
Excellent source of :

More info

This recipe is in the following categories: Beans/Legumes | Soups | Halal | Kosher | Low Cholesterol | Low Saturated Fat

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