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3 Bean Stoup (Rachael Ray)

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“Found this recipe while trying to add more beans to our diet and really found a winner. A thick, hearty soup, served with crusty bread makes a meal”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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