<p>“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.</p>

Greens and beans soup cup

Furthermore is the authority on the high-performance life. Travel, taste, experience, achieve. Go Further. Want More.