“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.
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.
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.
