Tangy Three Bean Stoup Recipe

Tangy Three Bean Stoup Recipe

  • 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
  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.
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