White Bean Soup with Flageolet Beans, Tomatoes and Sage (Stove Top)

Closeup of a bowl of white bean soup with tomatoes and sage, with a spoonful of the soup.

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White Bean Soup with Flageolet Beans, Tomatoes and Sage (Stove Top)

This winter white bean soup of flageolet beans can be made with any white beans - Flageolet, Navy, cannellini or Great Northern white beans. They're simmered with simmered with tomatoes, sage and thyme for a hearty meal.

These instructions are for making this soup on the stove top. I presoaked the beans using a quick-soak method. The pre-soak time is not included in the total time for making this soup. I recommend doing this step the day ahead.

Prep Time15

Cook Time1 45

Total Time2

Course: Soup, Vegan Soup

Cuisine: Any

Keyword: bean soup with flageolet beans, white bean soup

Servings:

Calories: 238kcal

Author: Susan Pridmore

Equipment

Chef's knife
Dutch oven or other heavy-bottomed pot
Immersion blender with chopper

Ingredients

1 cup dried flageolet beans
5 teaspoons kosher salt divided
1 tablespoon extra virgin olive oil
⅔ cup yellow onion diced
1 teaspoon dried sage leaves
¼ teaspoon dried thyme
3 cups vegetable broth
6 plum tomatoes fresh or canned
¼ teaspoon ground black pepper
2 teaspoons balsamic vinegar
grated Parmesan cheese optional garnish
minced parsley optional parsley

Instructions

Presoak the beans in a brine solution of enough water to cover the beans by 2 inches of water and 1 tablespoon of kosher salt. Bring the beans and the brine to a simmer, and simmer for 10 minutes. Allow to cool for 1 hour. Drain and rinse.
This step can be done ahead. Or the beans can be soaked overnight in the same brine solution, without bringing them to a simmer.
Add the olive oil to a Dutch oven, or other heavy bottomed pot, and warm it over medium heat. Add the diced onion. Sauté until softened, about 7 minutes.
Add the dried sage and thyme and sauté for another minute, until fragrant.
Pro tip: If the dried sage and / or thyme is in large dried pieces, grind them down a little with a spice grinder or mortar and pestle.
Add the pre-soaked beans, and toss to coat. Add the broth, salt, halved plum tomatoes and black pepper. Simmer for 1 hour and 45 minutes, or until the beans are tender.
Using an immersion blender, whirl the soup several times until the consistency of the soup is to your preference.
Stir in the balsamic vinegar to taste. Start with 1 teaspoon. I prefer it with 2 teaspoons.
Serve garnished with grated Parmesan cheese and minced parsley. I use Whole Foods 365 brand of plant-based Parmesan style cheese.

Notes

NOTE: If you use canned white beans, drain and rinse them before adding to the pot. Reduce the cook time to 20 minutes.

Nutrition