Quick Green Flageolet Bean Soup

32 Reviews
90% would make this recipe again

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.

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Preparation : 5 min Cooking : 5 min
160 calories/serving

Ingredients

1 1/2 tbsp butter, unsalted 20 g
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 375 mL
1 1/2 cup water 375 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
4 tsp cream 15% [optional] 20 mL

Before you start

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

Method

  1. 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.
  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. If desired, garnish each bowl with a dollop of cream.

Nutrition Facts Table

per 1 serving (320 g)

Amount

% Daily Value

Calories

160

Fat

4 g

6 %

Saturated 1.9 g
+ Trans 0.2 g

10 %

Cholesterol

10 mg

Sodium

790 mg

33 %

Carbohydrate

24 g

8 %

Fibre

4 g

16 %

Sugars

0 g

Net Carbs

20 g

Protein

9 g

Vitamin A

4 %

Vitamin C

2 %

Calcium

6 %

Iron

6 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables ½
Meat and Alternatives 1
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

32 Reviews (31 with rating only) 90% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Beans/Legumes | Soups

Top Reviews

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january 26, 2011 | I would make this recipe again

I cheated a bit and used 2 cups of vegetable bouillon and one cup of water, omitting the salt and pepper. Also, I found that while cream (actually, I used homogenized milk so I could give it to my 1 year old who LOVES this soup) adds a nice, creamy, velvety texture, it is not absolutely necessary. In fact, I prefer it without! Delicious.

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