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.

This recipe is incompatible with your food profile

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

Claims

This recipe is :
Free  :
Sugar
Excellent source of  :
Folacin
Source of  :
Calcium, Fibre, Iron, Manganese, Phosphorus, Vitamin E
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

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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 | Halal

Top Reviews

View All Reviews
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.

Useful 4

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.