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Hearty Winter Vegetable Soup Recipe

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Ingredients

2 tablespoons extra virgin olive oil
4 leeks, white and pale - green parts only halved lengthwise, cut into 1 inch pieces and wash well
3 celery stalks, cut on the bias into 1/2 inch thick pieces
3 carrots, cut into cubes (medium)
2 garlic cloves, crushed
2 pinches red-pepper flakes
Coarse salt and freshly ground pepper
5 1/4 cups low sodium chicken stock
1 1/2 cups water
1 butternut squash (1-1-1/2 lbs peeled and cubed (small)
1 head escarole, cut into 1 inch ribbons
1 can chick peas, drained and rinsed (9.5 ounce can)
2 tablespoons fresh lemon juice
2 tablespoons thinly sliced fresh mint
2 tablespoons thinly sliced fresh dill

Directions

Heat oil in large dutch oven or stockpot oven medium heat. Cook leeks, celery,carrots, garlic, red pepper flakes and 1 tsp 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 chick peas, and return to a boil. Stir in lemon juice with salt and pepper.

Serves 12.

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