Hearty Winter-Vegetable Soup

marthastewart.com

Alicia Greco

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 at marthastewart.com

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