Winter soup of flageolet beans simmered with tomatoes, sage, and thyme. Simple and sublime.
Keyword: Flageolet bean soup
Author: Susan Pridmore
1cupdried flageolet beans
¼cupgood quality extra-virgin olive oil
6plum tomatoes halved
2large thyme twigs
1/4cupLeek Confit or 1 leekthinly sliced
1cupreserved bean broth
2cupsvegetable brothdepending on how thick you prefer the soup
2 ½tspKosher salt
2tspwhite balsamic vinegar
Pick through the beans, discard any stones, and rinse well. Place in a wide, heavy pot and cover with two inches of water. I use a Le Creuset pot that allows the beans to lay in a single layer. Bring to a simmer over medium high heat, and maintain a simmer for about an hour. Drain the beans but reserve any bean broth left. I frequently have a good 2 cups or more left over.
Put the beans back in the pot and add the remaining ingredients EXCEPT the salt and vinegar. Simmer for 45 minutes or until the beans are tender. Add salt and balsamic vinegar.
Serve with a few grates of Parmesan cheese on top.
Calories were calculated using the VeryWell Fit nutrition calculator for 4 servings.