Tangy Three Bean Stoup


  • 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


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.

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