Hearty Winter-Vegetable Soup

  • Servings: 12
Hearty Winter-Vegetable Soup

Source: Martha Stewart Living, January 2010

Ingredients

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

Directions

  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.

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