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