Adapted from
Serves 10 to 12

This one is really fast to make! It’s a very hearty soup with escarole, chickpeas and potatoes. You certainly could use spinach, chard or kale instead of the escarole but if you havenít had escarole I urge you to try it- itís a lovely bitter green with great flavor. You also could use vegetable stock instead of chicken stock if you prefer.

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 vegetable or chicken stock
1 1/2 cups water
1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
2 large potatoes (about 12 ounces), cut into cubes
1 head escarole, cut into 1-inch-thick ribbons
1 can (15 ounces) chickpeas, drained and rinse
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.