Quick Green Flageolet Bean Soup

4 Reviews
100% 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
180 calories/serving

Ingredients

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]
ground pepper to taste [optional]

Before you start

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

Method

  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

per 1 serving (320 g)

Amount

% Daily Value

Calories

180

Fat

5 g

7 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

560 mg

23 %

Carbohydrate

25 g

8 %

Fibre

4 g

16 %

Sugars

0 g

Net Carbs

21 g

Protein

10 g

Vitamin A

1 %

Vitamin C

2 %

Calcium

6 %

Iron

7 %
More info

Claims

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

4 Reviews (4 with rating only) 100% 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

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