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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Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

For a thicker soup, smash about a quarter of the butter beans, return to the mixture, and stir.

Nutrition Facts

417 calories; protein 15.9g; carbohydrates 28.5g; fat 27.5g; cholesterol 33.5mg; sodium 488.5mg. Full Nutrition
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