Kale and Butter Beans Soup with Pesto recipe
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Ingredients
- ¼ cup olive oil, divided 1 onion, diced small 1 carrot, diced small 3 cloves garlic, pressed 2 links Merguez sausage, casing removed and discarded 1 (16 ounce) can butter beans (large lima beans), drained and rinsed 1 cup water 1 tomato, diced small 4 leaves kale, stems removed and leaves coarsely chopped 2 tablespoons basil pesto 10 leaves fresh basil leaves
Nutrition Info
- 416.8 caloriescarbohydrate: 28.5 gcholesterol: 33.5 mgfat: 27.5 gfiber: 8 gprotein: 15.9 gsaturatedFat: 7.3 gservingSize: -sodium: 488.5 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Kale and Butter Beans Soup with Pesto
Directions
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Heat 2 tablespoons olive oil in a heavy pot over medium heat, cook and stir onion, carrot, and garlic in hot oil until the onion is translucent, about 3 minutes.
Break sausage meat into small pieces and stir into vegetable mixture, cook and stir until meat is slightly golden, about 5 minutes. Stir butter beans, water, and tomato into sausage mixture, bring to a simmer and cook until tomatoes soften, about 5 minutes.
Stir kale and pesto into the sausage mixture, cook and stir until kale wilts slightly, 3 to 5 minutes. Remove pot from heat and stir basil leaves into soup.