Tangy Three Bean Soup >From Every Day with Rachael Ray FOUR SERVINGS
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
One 32-ounce container (4
cups) vegetable or chicken broth
One 15-ounce can tomato sauce
One 15.5-ounce can chickpeas,
rinsed
One 15.5-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
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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