3 cups escarole, coarsely chopped (can substitute kale or other hearty greens)
Instructions
Heat the oil in a large saucepan over medium-high heat. Saute the onion and garlic until just softened. Stir in the cumin and saute 1 minute.
Add the broth, water, butternut squash and salt. Bring the broth to a boil, reduce the heat to low, cover and simmer 20 minutes, or until the squash is tender.
Add the garbanzo beans, carrots and escarole. Continue to simmer about 5 minutes until the vegetables are heated through tender. Season to taste with additional salt, if needed.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/autumn-vegetable-chickpea-soup