Hearty Winter-Vegetable Soup


On a chilly day, this rustic soup -- made with potatoes, leeks, butternut squash, and escarole -- will warm you right up. Serve it with our Popovers.


  • 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 ½-inch-thick pieces

  • 3 medium carrots, cut into cubes

  • 2 garlic cloves, crushed

  • 2 pinches red-pepper flakes

  • Coarse salt and freshly ground pepper

  • 5 ¼ cups homemade or store-bought low-sodium chicken stock

  • 1 ½ cups water

  • 1 small (1 to 1 ½ 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


  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.

Related Articles