| | 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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| 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 |
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