Tangy Three Bean Stoup

By nurseliz

Ingredients

• Ingredients:
• 3 * 3 tablespoons extra-virgin olive oil (EVOO)
• 1 * 1 pound baby red potatoes, thinly sliced
• 4 * 4 ribs celery from the heart, chopped
• 5 * 5 carrots, shredded (2 cups)
• 2 * 2 onions, chopped
• 1 * 1 bay leaf
• One * One 32-ounce container (4 cups) vegetable or chicken broth
• One * One 15-ounce can tomato sauce
• One * One 15.5-ounce can chickpeas, rinsed
• One * One 15.5-ounce can kidney beans, rinsed
• 1/2 * 1/2 pound green beans, cut into 1-inch pieces
• * Salt and freshly ground pepper
• 1/2 * 1/2 cup pickle relish
• * Flat-leaf parsley, chopped (a couple of generous handful)
• * Dill sprigs, for garnish
• * Crusy whole grain bread, for serving

Details

Servings 4

Preparation

Step 1

Directions:

1.

In a soup pot, heat the EVOO, 3 turns of the pan, over medium-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7 to 8 minutes. Add the broth, tomato sauce, chickpeas and kidney beans, cover and bring to a boil. Add the green beans and cook until just tender, 5 minutes. Season liberally with salt and pepper. (the stoup is thick—you can add a little water if you prefer it a little soupier.)
2.

Stir in the relish and parsley and turn off the heat. Discard the bay leaf. Top the stoup with the dill sprigs and serve with the bread