kale and butter beans soup with pesto

Ingredients

• Servings: 4
• 1/4 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• 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.