Medium | Servings: 6 | Ready In: 75 minutes + soaking | Yield: 8 cups soup
This vegan gluten-free, oil-free recipe is French comfort food classic. With sweet leeks, Herbs de Provence, and satisfying, creamy flageolet beans, this makes a healthy, protein packed dinner.
- 1 cup dried Flageolet beans (or other small white beans)
- 2 medium leeks
- 3 stalks celery
- 4 cloves garlic
- 1 cup white wine
- 2 sprigs thyme, fresh
- 2 tablespoon Herbs de Provence
- 1 bay leaf
- 1 teaspoon red chili flake
- 4 cups vegetable stock (or 1 low-sodium vegan bouillon cube + 4 cups water)
- 2 cups water
How it’s Done:
The night before: Soak beans overnight, or at least 6 hours. Beans will double to triple in size after soaking. If using canned beans, remember that the 1 cup dried equals about 2 1/2 -3 cups of canned beans so you need 2 (15-ounce cans of beans)
To braise the French Flageolet Beans: Trim the roots off the leeks and discard. Separate the white and green parts of the leeks. Thoroughly rinse the green tops of the leeks under running water. Create a bundle with these green tops, bay leaf and thyme. Use some cooking twine or a clean band to hold this bundle together. This will help flavor your braise. Set this aside.
Heat a large pot or Dutch oven over high heat.
Thinly slice the white bottoms of the leeks. Thoroughly rinse the sliced white leeks under water to remove any sediment or grit. Slice celery about the same size as the sliced leeks.
Spread the leeks and celery into a single layer in your pre-heating pot. Cover and let brown over medium-high heat. No oil is needed. Add water and reduce heat if anything starts to burn.
Meanwhile, thinly slice garlic. Drain and rinse soaked beans. If using canned beans, drain and rinse these as well.
When the leeks and celery have some brown, add the wine. Use a wooden spoon to scrape up any bits from the bottom of the pan.
When the wine has cooked off and the pan is dry again, add the garlic, beans, leek “bundle”, Herbs de Provence, red chili flake, and vegetable broth. Cover. Bring to a low simmer. Cover, leaving a small slit for some steam to escape.
Cook for 50-60 minutes, until the beans are tender.
Cooking time will depend on the freshness of your beans — the older, the longer they take.
When beans are tender and starting to fall apart, you’re ready. You can keep cooking for another hour or more; just make sure you have enough liquid in the pot.
Remove your leek “bundle”. Taste to adjust seasoning.
Serve with a warm hug
Chef Katie’s Tips
Herbs de Provence? This refers to a blend of herbs generally found in the Provence region of France. The blend usually includes Savory, Marjoram, Thyme, Oregano, and Rosemary. The hallmark flavor, though, is Lavender, which adds a slightly floral flavor
Slow Cooker Tips: You can also cook this in the slow cooker, 4-6 hours, on Low. You’ll still want to pre-soak the beans, though, or else they won’t cook through.
Serving size: 1/6 of a recipe (about 1 3/4 cups).
|% Daily Value *|
|Total Fat 0 g||0 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 15 mg||1 %|
|Potassium 47 mg||1 %|
|Total Carbohydrate 16 g||5 %|
|Dietary Fiber 10 g||38 %|
|Sugars 1 g|
|Protein 6 g||11 %|
|Vitamin A||1 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- OliveNation Flageolet Beans, 16 Ounce
- Simply Organic Bay Leaf Certified Organic, 0.14-Ounce Container
- Frontier Herbes De Provence, 0.85-Ounce Bottle
- Edward & Sons Low Sodium Veggie Bouillon Cubes, 2.2-Ounce Boxes (Pack of 12)