17 Ingredients
  • 2 tbsp. extra-virgin olive oil
  • 4 leeks
  • 3 celery stalks
  • 3 medium carrots
  • 2 clove garlic
  • 2 pinch red pepper flakes
  • Coarse salt
  • Freshly ground pepper
  • 5¼ c. homemade or store-bought low-sodium chicken stock
  • 1½ c. water
  • 1 small butternut squash
  • 2 oz. Yukon gold potatoes
  • 1 head escarole
  • 1 can chickpeas
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. thinly sliced fresh mint
  • 2 tbsp. thinly sliced fresh dill
Nutrition
131
7% daily value
12 servings
                                       
                                            balanced, dairy-​free, gluten-​free
     

Fat

6% 4

Saturated

3% 1

Trans

- 0

Monounsaturated

- 2

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 16

Fiber

18% 4

Sugars

- 4

Sugars, added

- 0

Protein

12% 6

Cholesterol

- 0

Sodium

26% 618

Calcium

7% 68

Magnesium

8% 34

Potassium

9% 402

Iron

9% 2

Zinc

5% 1

Phosphorus

14% 95

Vitamin A

32% 292

Vitamin C

14% 13

Thiamin (B1)

6% 0

Riboflavin (B2)

6% 0

Niacin (B3)

14% 2

Vitamin B6

17% 0

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

19% 23
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