Kale and chorizo soup cup

Amp up the spice level with cured pork.

Denver-based recipe developer Julia Heffelfigner suggests buying Spanish chorizo for this slightly spicy winter soup. “For a more version, swap in a smoky kielbasa or even cooked chicken sausage,” she says.


¼ cup store-bought marinara sauce
1 teaspoon chicken bouillon paste
½ cup canned chickpeas, rinsed and drained
½ cup Spanish chorizo, diced
1 cup Lacinato kale leaves, shredded
2 tablespoons basil leaves, torn
2 tablespoons Parmigiano-Reggiano, finely grated
Lemon wedge
Boiling water



In a wide-mouthed 1½-pint heatproof jar, layer the marinara, bouillon, chickpeas, chorizo, kale, basil and parmesan, leaving a little space at the top of the jar. Seal and refrigerate until ready to eat.



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 on high for two minutes, or until hot. Stir well and serve.

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