Wednesday, December 12, 2012

Flageolet Bean Soup

This month I'm all about comfort food! The weather is finally cooling down and it's time to start baking/cooking more. So, I was thinking... what could be better than a grilled cheese and a bowl of homemade soup? It took me a while to find the flageolet beans for this recipe. I ended up finding them at Whole Foods. If you can't find them, I think white kidney beans would work well too. 

  • 12 oz. dried flageolet (or white kidney) beans
  • 6 garlic cloves, peeled and chopped
  • 2 teaspoons kosher salt
  • 2 teaspoons finely chopped fresh rosemary leaves
  • 2 teaspoons finely chopped fresh thyme leaves
  • 2 carrots, peeled and cut into 1/2 inch slices
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup roughly chopped, flat-leaf parsley (I forgot this, but it was still delicious)

Put all of the ingredients, excluding the parsley, into a slow cooker or large pot.

Add 5 cups boiling water and stir. Cover and cook until most of the water is absorbed and the beans are tender. It took about 5 hours for my beans to finally cook all the way through. 

Stir in parsley, drizzle with a little more oil and enjoy!


  1. YUMMERS!!!!! I can't wait to try this for myself on Friday. I'll send you pics when I do. Looks so delicious.

  2. This looks so delish, comforting, hearty and healthy! Defo something for me to try!


    1. It really is. It would be great with ham too! ;)

  3. Replies
    1. Thank you! It freezes well too. I might make a double batch next time!