Hearty Winter-Vegetable Soup
Martha Stewart Living, January 2010
- 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
- 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.
- 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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