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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
• One 32-ounce container (4 cups) vegetable or chicken broth
• One 15-ounce can tomato sauce
• One 15.5-ounce can chickpeas, rinsed
• One 15.5-ounce can kidney beans, rinsed
• 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 handful)
• Dill sprigs, for garnish
• Crusy whole grain bread, for serving

Description

Rachael Ray Magazine