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.
store-bought marinara sauce
chicken bouillon paste
canned chickpeas, rinsed and drained
Spanish chorizo, diced
Lacinato kale leaves, shredded
basil leaves, torn
Parmigiano-Reggiano, finely grated
In a medium pot, bring 4½ cups of water to a boil. Remove from heat and add marinara, bouillon, chickpeas, chorizo, kale, basil, and Parmesan, and stir to combine. Cover, and let sit for 4 to 5 minutes. Stir well and serve.