Winter Vegetable Soup

By asally04

Ingredients

• 2 * 2 tablespoons extra-virgin olive oil
• 4 * 4 leeks, white and pale-green parts only,
• halved lengthwise, cut into 1-inch pieces, and
• washed well
• 3 * 3 celery stalks, cut on the bias into
• 1/2 -inch-thick pieces
• 3 * 3 medium carrots, cut into cubes
• 2 * 2 garlic cloves, crushed
• 2 * 2 pinches of red-pepper flakes
• * Coarse salt and freshly ground pepper
• 5 1/4 * 5 1/4 cups homemade or store-bought
• low-sodium chicken stock
• 1 1/2 * 1 1/2 cups water
• 1 * 1 small (1 to 1 1/2 pounds) butternut squash,
• peeled and cut into cubes
• 2 * 2 Yukon Gold potatoes (about 12 ounces),
• cut into cubes
• 1 * 1 head escarole, cut into 1-inch-thick ribbons
• 1 * 1 can (15 ounces) chickpeas, drained and
• rinsed
• 2 * 2 tablespoons fresh lemon juice
• 2 * 2 tablespoons thinly sliced fresh mint
• 2 * 2 tablespoons thinly sliced fresh dill

Details

Servings 10

Preparation

Step 1

1. Heat oil in a large Dutch oven or stockpot over medium-high heat. Cook leeks, celery, carrots, garlic, red-pepper flakes, and 1 teaspoon salt, stirring occasionally, until leeks are translucent, about 5 minutes. Add stock and water, and bring to a boil.
2. Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in escarole and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper