Kale and Butter Beans Soup with Pesto recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

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 calories
carbohydrate: 28.5 g
cholesterol: 33.5 mg
fat: 27.5 g
fiber: 8 g
protein: 15.9 g
saturatedFat: 7.3 g
servingSize: -
sodium: 488.5 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

This is perfect for cold weather, one of the best ways to cook with kale. It's a soup dish with the most wonderful crunchy texture from kale. The addition of basil pesto takes this traditional lentil-base soup to the next level. Serve hot with shaved Parmesan cheese.

Do you like the recipe? Share this tasty recipe!