3 Bean Stoup (rachael Ray)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 lb baby red potato, thinly sliced
• 4 celery ribs, from the heart chopped
• 5 carrots, shredded (2 cups)
• 2 onions, chopped
• 1 bay leaf
• 4 cups vegetable broth or 4 cups 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 lb green beans, cut into 1-inch
• salt & freshly ground black pepper
• 1/2 cup pickle relish
• flat leaf parsley, chopped for garnish

Recipe

• 1 in a soup pot, heat the olive oil,.
• 2 over medium-high heat. add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7 to 8 minutes.
• 3 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.
• 4 stir in the relish and turn off the heat. discard the bay leaf. top with the parsley.