vegan soup, vegetarian soup, Plum Tomato and Flageolet Bean Soup - The Wimpy Vegetarian
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5 from 2 votes

Flageolet Bean Soup with Tomatoes & Sage

Winter soup of flageolet beans simmered with tomatoes, sage, and thyme. Simple and sublime.
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Soup
Cuisine: French
Keyword: Flageolet bean soup
Servings: 4
Calories: 330kcal
Author: Susan Pridmore


  • 1 cup dried flageolet beans
  • ¼ cup good quality extra-virgin olive oil
  • 6 plum tomatoes halved
  • 10-12 sage leaves
  • 2 large thyme twigs
  • ½ tsp black pepper
  • 1/4 cup Leek Confit or 1 leek thinly sliced
  • 1 cup reserved bean broth
  • 2 cups vegetable broth depending on how thick you prefer the soup
  • 2 ½ tsp Kosher salt
  • 2 tsp white balsamic vinegar
  • Parmesan cheese optional


  • 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.


Calories: 330kcal