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Kale and Butter Beans Soup with Pesto

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"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."
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Ingredients

35 m servings 417 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • For a thicker soup, smash about a quarter of the butter beans, return to the mixture, and stir.

Nutrition Facts


Per Serving: 417 calories; 27.5 g fat; 28.5 g carbohydrates; 15.9 g protein; 34 mg cholesterol; 489 mg sodium. Full nutrition

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