Try this Flageolet and Artichoke Soup recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (193g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 23 | ||
Calories from Fat: 4 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.5mg | 0 % | |
Potassium 117.9mg | 3 % | |
Total Carbohydrate 4.3g | 1 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 3.1g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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