3 Bean Stoup (Rachael Ray)

• 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
• 12 lb green beans, cut into 1-inch
• salt & freshly ground black pepper
• 12 cup pickle relish
• flat leaf parsley, chopped for garnish

1. In a soup pot, heat the olive oil,.
2. over medium-high heat.
3. Add the potatoes, celery, carrots, onions and bay leaf and cook until softened, 7 to 8 minutes.
4. Add the broth tomato sauce, chickpeas and kidney beans, cover and bring to a boil.
5. Add the green beans and cook until just tender, 5 minutes.
6. Season liberally with salt and pepper.
7. Stir in the relish and turn off the heat.
8. Discard the bay leaf.
9. Top with the parsley.

olive oil, baby red potato, celery, carrots, onions, bay leaf, vegetable broth, tomato sauce, chickpeas, kidney beans, green beans, salt, pickle relish, flat leaf parsley

Taken from www.food.com/recipe/3-bean-stoup-rachael-ray-216263 (may not work)