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!
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.