Greens and Beans Soup Cup

Experiment with escarole and your favorite cooked grain.

“For the best flavor when making soup, use more than one kind of sturdy green for some complexity,” says Denver-based recipe developer Julia Heffelfinger. “This version calls for a mix of bitter escarole and a milder spinach, but kale or Swiss chard would also work well.” And if you follow a vegetarian or vegan diet, simply use vegetarian bouillon paste instead of chicken.

Also in this series: Faux Chicken Pho Soup Cup and Kale and Chorizo Soup Cup

Ingredients

  • 2 teaspoons chicken bouillon paste
  • ¼ cup yellow onion, thinly sliced
  • ½ cup canned cannellini beans, rinsed and drained
  • ½ cup cooked grains, such as barley or farro
  • 1 cup escarole, chopped and loosely packed
  • ½ cup packed baby spinach
  • 2 tablespoons torn basil leaves
  • 1 tablespoon tarragon leaves
  • Lemon wedge
  • Boiling water

Directions

  1. In a wide-mouthed 1½-pint heatproof jar with a tight-fitting lid, layer the bouillon, onion, beans, grains, escarole, spinach, herbs, and lemon wedge, leaving a little space at the top of the jar. Seal and refrigerate until ready to eat.

To Serve

  1. Squeeze the lemon into the jar and discard the wedge. Cover the contents of the jar with boiling water, seal and let sit for two to three minutes. Give the soup a good stir. If the soup could use a little more heating, microwave for two minutes, or until hot. Stir well and serve.