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.
|1 tbsp||butter, unsalted||14 g|
|1/2||shallots, finely chopped||20 g|
|1 2/3 cup||green kidney / flageolet beans (canned), drained and rinsed||420 mL|
|1/2 tbsp||curry powder||5 g|
|1 1/2 cup||vegetable broth, low-sodium||375 mL|
|ground pepper to taste [optional]|
|2 tsp||cream 15% [optional]||10 mL|
- Melt the butter 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 and broth. 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. If desired, garnish each bowl with a dollop of cream.
Nutrition Facts Table
per 1 Serving (300g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
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ClaimsThis recipe is :
- Source of :
- Calcium, Iron, Manganese, Phosphorus, Vitamin B12, Vitamin E
- Good source of :
- Excellent source of :
- Free :
- Added Sugar
|Meat and Alternatives||1|