Italian Escarole, Radicchio and Potato Soup - Litchfield Farmers' Market

Ingredients

• 4 tablespoons water
• 1 medium onion, diced
• 1 to 2 cloves garlic, minced
• 6 medium red potatoes, peeled and diced
• 2 medium carrots, sliced thinly
• 1 15-ounce can chickpeas, drained and rinsed
• 6 cups vegetable broth
• 1 cup water
• 1 teaspoon dried basil
• 1 medium head escarole, coarsely chopped and rinsed
• 1/2 head radicchio, thinly sliced and rinsed
• 1/2 cup fresh parsley, minced
• salt and pepper to taste