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 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|
|ground pepper to taste [optional]|
- 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.
- 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.
- Purée the soup in a blender, then ladle it into bowls and serve.
Nutrition Facts Table
per 1 Serving (320g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||0||serving|
|Grain Products :||0||serving|
|Milk and Alternatives :||0||serving|
|Meat and Alternatives :||1||servings|
ClaimsThis recipe is :
- Free :
- Cholesterol, Sugar, Trans Fat
- Low :
- Saturated Fat
- Source of :
- Calcium, Fibre, Iron, Manganese, Niacin, Phosphorus, Vitamin E, Vitamin K
- Excellent source of :
|Meat and Alternatives||1|