Click on a category to see more recipes in this category
Ingredients
2 Tablespoons olive oil
1 Carrot, cut in half-moons
1 Celery rib, sliced
1 Small onion, chopped
1 Leek, chopped
3 Outer leaves Savoy cabbage, rolled & cut in 1/2" strips
4 Cups chicken broth
1 Teaspoon dried thyme
1 Garlic clove, chopped
2 Cups butternut squash, peeled & diced
1 (15 oz) Can chickpeas or white beans
2 Cups cooked chicken cut in bite-size pieces
Instructions
Heat oil in stockpot; saut� carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes; add broth. Cover and simmer for 15 minutes. Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken and heat through. Ladle soup into deep bowls and serve with toasted French bread or other rustic bread.