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Ingredientes
- 1 tsp extra virgin olive oil
- 1/4 c. diced red onion
- 1/2 c. diced red bell pepper
- 1/4 c. diced green bell pepper
- 4 ounce minced artichoke hearts oil free
- 2 x garlic cloves minced
- 1/4 tsp fresh grnd black pepper
- 1/8 tsp garlic salt or possibly salt
- 15 ounce Italian style minced tomatoes with juice
- 1 tsp fresh thyme leaves or possibly to taste
- 2 c. cooked flageolets approximately or possibly white kidney beans
- 1 c. cooking liquid from beans
- 1 Tbsp. sun dry tomato crumbs water if you like
Direcciones
- In a 3- to 4- qt saucepan, heat oil over medium high; saute/fry the diced red onion till golden; about 5 min. Add in the diced bell peppers and artichoke hearts; saute/fry for another 3 min or possibly till peppers begin to soften. Season with garlic, pepper and salt. Add in the tomatoes; reduce heat to medium and cook, stirring occasionally, for 8 min. Add in the remaining ingredients, adding water to thin the soup if you like. Reduce heat to medium-low and simmer till heated through and mellow; 15 to 20 min. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 15 | 31% |
| Total Fat 1.72g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 305mg | 9% |
| Total Carbs 7.82g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 4.39g | 3% |
| Protein 1.5g | 2% |
