Hearty Winter-Vegetable Soup

Name: Hearty Winter-Vegetable Soup
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 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; 5.25 cups homemade or store-bought low-sodium chicken stock; 1.5 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

4.1

(170)

9 Reviews

By

Martha Stewart Editors

Updated on February 19, 2019

Servings:

12

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.

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 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

Directions

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.