A chunky and comforting soup filled with a variety of vegetables that will fulfill a hearty meal craving and keep you coming back for more!

Scale

1 ½ cups diced kabocha squash

1 cup chopped leeks

1 cup chopped celery

2 carrots, sliced

1 ½ cups cooked chickpeas

1 teaspoon dried thyme

3-4 cups vegetable broth

3 cups coarsely chopped escarole

Sea salt and pepper to taste

1. In a large, heavy soup pot, place the squash, leeks, celery, carrots, chickpeas, thyme, and vegetable broth.

2. Bring to a boil over medium-high heat. Once it comes to a boil, reduce the heat to simmer on low, covered, for about 20 minutes.

3. Add the escarole and sea salt and pepper to taste. Cook for another 5 minutes. Serve hot.