How To Make Kale and Butter Bean Soup with Pesto
Whip up a rich and healthy bowl of this butter bean soup, loaded with tender kale, basil pesto, and sausages, for an earthy and filling meal!
Serves:
Ingredients
- ¼cupolive oil,divided
- 1small onion,diced
- 1small carrot,diced
- 3garlic cloves,pressed
- 2merguez sausage links,casing removed and discarded
- 16ozbutter beans,(large lima beans), (1 can), drained, rinsed
- 1cupwater
- 1tomato,diced small
- 4kale leaves,stems removed, coarsely chopped
- 2tbspbasil pesto
- 10fresh basil leaves
Instructions
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Heat 2 tablespoons of olive oil in a heavy pot over medium heat, then cook and stir the onion, carrot, and garlic in hot oil for about 3 minutes until the onion is translucent.
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Break the sausage meat into small pieces and stir into vegetable mixture, then cook and stir for about 5 minutes until meat is slightly golden.
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Stir butter beans, water, and tomato into sausage mixture, then bring to a simmer and cook for about 5 minutes until tomatoes soften.
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Stir the kale and pesto into the sausage mixture, and cook and stir for about 3 to 5 minutes until kale wilts slightly. Remove pot from heat and stir basil leaves into the soup.
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Serve warm, and enjoy!
Nutrition
- Calories: 415.65kcal
- Fat: 27.23g
- Saturated Fat: 5.81g
- Monounsaturated Fat: 14.09g
- Polyunsaturated Fat: 3.35g
- Carbohydrates: 30.92g
- Fiber: 7.50g
- Sugar: 4.30g
- Protein: 13.88g
- Cholesterol: 20.39mg
- Sodium: 425.35mg
- Calcium: 106.24mg
- Potassium: 839.90mg
- Iron: 4.64mg
- Vitamin A: 236.35µg
- Vitamin C: 57.71mg
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