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
4 cups vegetable or chicken broth (32 ounces)
1 can tomato sauce (15 ounces)
1 can chickpeas, rinsed (15 1/2 ounces)
1 can kidney beans, rinsed (15 1/2 ounces)
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
Directions
In a soup pot, heat the EVOO, three turns of the pan, over medium-high heat. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7-8 minutes. Add the broth, tomato sauce, chickpeas and kidney beans, then 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.