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