Name: Flageolet and Artichoke Soup
Ingredients: 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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CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Beans, Soups	4	Servings

INGREDIENTS

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

INSTRUCTIONS

In a 3- to 4- quart saucepan, heat oil over medium high; saute the diced
red onion until golden brown; about 5 minutes. Add the diced bell peppers
and artichoke hearts; saute for another 3 minutes or until peppers begin to
soften. Season with garlic, pepper and salt. Add the tomatoes; reduce heat
to medium and cook, stirring occasionally, for 8 minutes. Add the remaining
ingredients, adding water to thin the soup if desired. Reduce heat to
medium-low and simmer until heated through and mellow; 15 to 20 minutes.
Serve at once.
Tested by kitpath@earthlink.net [Per Serving - Calories 214; Fat 3G
(13%cff); Cholesterol 1mg; Sodium 449mg; Potassium 785mg; 38g carbs; 4g
fiber]
Recipe by: Hanneman: Oct 1998
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 16,
1998, converted by MM_Buster v2.0l.

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