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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

3 Bean Stoup Recipe

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This recipe for 3 Bean Stoup is from The DuMeyer Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T extra virgin olive oil
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 oz.)
1 can tomato sauce (15 oz.)
1 can chickpeas, rinsed (15 1/2 oz.)
1 can kidney beans, rinsed (15 1/2 oz.)
1/2 pound green beans, cut into 1-inch pieces
1/2 cup pickle relish
flat leaf parsley, chopped
dill sprigs, for garnish
crusty whole grain bread, for serving
Directions:
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. Ad d the green beans and cook until just tender, 5 minutes, Season liberally with salt and pepper (the stoup is this - you can add 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.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I double the recipe. Cook in steam bags the vegetables ahead of time. I also add black beans to make it 4 bean stoup

 

 

 

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