Candace’s Recipe: Flatleaf Parsley and Soissons Bean Soup

Candace’s Recipe: Flatleaf Parsley and Soissons Bean Soup

Follow the recipe for flat leaf parsley and Soissons soup.

For 6-8 people


  • 500 g semi-dry Soissons beans (fresh part)
  • 1 bunch flat-leaved parsley
  • 3 bell peppers
  • 1 bunch celery stalk
  • 300 g cherry tomatoes
  • 1 fennel bulb
  • 200 g cuff
  • 4 garlic cloves
  • 1 large onion
  • 2 bouillon cubes
  • Salt and pepper from the mill


  1. Put the Soissons in a saucepan, cover with water, bring to a boil and blanch for 20 minutes.
  2. In the meantime, chop all vegetables into small pieces (except tomatoes and cuff).
  3. Drain the soissons, put in a very large saucepan (here 10 liters), add vegetables and parsley stalks (leaves left). Throw two cubes into a saucepan and fill with water. Bring to a boil, then reduce heat and simmer for 45 minutes.
  4. 5 minutes. at the end of cooking, add parsley leaves to the soup.
  5. Serve this soup hot, with crispy bread and perhaps a drizzle of olive oil.

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