INGREDIENTS
1
(1 to 1 1/2 pounds) butternut squash, small
3
Carrots, medium
3
Celery stalks
1 can
Chickpeas
2 tbsp
Dill, fresh
1
head Escarole
2
Garlic cloves
4
Leeks
2 tbsp
Mint, fresh
2
Yukon gold potatoes (about 12 ounces)
5 1/4 cups
Chicken stock, homemade or store-bought low-sodium
2 tbsp
Lemon juice, fresh
2 pinches
Red-pepper flakes
1
Salt and freshly ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin
1 1/2 cups
Water