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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

Description

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