Hearty Winter Vegetable Soup

Ingredients

• 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 chicken stock
• 1 1/2 cups water
• 1 small (1 to 1 1/2 pounds) butternut squash, peeled and cut into cubes
• 2 Yukon Gold potatoes (about 12 ounces), cut into cubes
• 1 head greens cut into 1-inch-thick ribbons – escarole, spinach, kale
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons fresh lemon juice

Directions

1. 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
2. Add squash and potatoes. Return to a boil. Reduce heat, and simmer, partially covered, until vegetables are tender, about 15 minutes. Stir in greens and chickpeas, and return to a boil. Stir in lemon juice and herbs. Season with salt and pepper