Description
This bean stew a simple yet elegant celebration of the beloved Flageolet (fla·juh·let) bean—pale green jewels known for their creamy texture and subtle, buttery flavor. This pared-back recipe lets the beans shine, simmering them gently with a classic mirepoix, fragrant bay, and light vegetable broth. A touch of diced tomatoes adds just enough acidity to brighten the pot without overpowering its delicate richness. The result is a warm, rustic, deeply comforting soup that tastes far more luxurious than its humble ingredients suggest.
 
Serving & Dietary Info
Gluten-free, dairy-free, vegan
One 1/2 quart is equivalent to 1 bowl or 2 cups of soup.
 
Ingredients
Flagleot beans*, onions*, garlic*, carrot*, celery*, olive oil*, diced tomatoes*, bay leaves, salt, chili pepper*
*organic 
 
Serving recommendations (garnishes not included)
Garnish with fresh chopped Italian parsley and/or fresh hard Italian cheese like Romano or parmesan.
 
Packaging
Comes in a disposable, paper soup container.
 
Heating Instructions
Heat on the stove top in a pot on medium heat stirring frequently to a temperature of at least 165°F.
Allow to cool before tasting!