Italian Escarole, Radicchio and Potato Soup

Ingredients

• 4 tablespoons water
• 1 medium onion, diced
• 1 to 2 cloves garlic, minced
• 6 medium red potatoes, peeled and diced
• 2 medium carrots, sliced thinly
• 1 15-ounce can chickpeas, drained and rinsed
• 6 cups vegetable broth
• 1 cup water
• 1 teaspoon dried basil
• 1 medium head escarole, coarsely chopped and rinsed
• 1/2 head radicchio, thinly sliced and rinsed
• 1/2 cup fresh parsley, minced
• salt and pepper to taste

Instructions

1. Heat the water in a large soup pot, add the onion and sauté over medium high heat until translucent.
2. Add the garlic and continue to sauté until both are golden.
3. Add the potatoes, carrots, chickpeas, broth, water, and basil. Bring to a boil, cover, and reduce heat to simmer for approximately 15 minutes, or until the potatoes and carrots are tender.
4. Turn off the heat. Stir in the escarole, until just wilted. Add the radicchio and parsley.
5. Season with salt and pepper. Serve immediately.