I have made many a soups in my day and I'm constantly on the hunt for new ones to add to the rotation, I swear by soups. They are a healthy way of getting vegetables into your diet. Its a wonderful way to loose weight and I believe there are healing properties in foods. With that said, this is one of my all time favorite soups and we have made it many times, it my first time sharing with you all!
- 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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