Flageolet and Artichoke Soup
| Yield: | 4 Servings |
| Categories: | Beans, Soups |
| 1 | ts | Olive oil |
| 1/4 | c | Diced red onion |
| 1/2 | c | Diced red bell pepper |
| 1/4 | c | Diced green bell pepper |
| 4 | oz | Chopped artichoke hearts; oil free |
| 2 | Garlic cloves; chopped | |
| 1/4 | ts | Fresh ground black pepper |
| 1/8 | ts | Garlic salt or salt |
| 15 | oz | Italian style chopped tomatoes; with juice |
| 1 | ts | Fresh thyme leaves; or to taste |
| 2 | c | Cooked flageolets; approximately, or white kidney beans |
| 1 | c | Cooking liquid from beans |
| 1 | tb | Sun dried tomato crumbs |
| Water; if desired |
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