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 | 375 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
2 tsp | cream 15% [optional] | 10 mL |
A blender or food processor will be very useful to purée the soup.
per 1 serving (300 g)
Amount % Daily Value |
Calories 180 |
Fat 5 g 8 % |
Saturated
2.6 g
14 % |
Cholesterol 10 mg |
Sodium 580 mg 24 % |
Carbohydrate 25 g 8 % |
Fibre 4 g 18 % |
Sugars 1 g |
Net Carbs 21 g |
Protein 9 g |
Vitamin A 5 % |
Vitamin C 2 % |
Calcium 6 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | ½ |
Meat and Alternatives | 1 |
Fats | 1 |