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Prepare the Dish

  • Canola oil 450 ml
  • Garlic, minced 18 g
  • Tomatoes, diced in juice, chopped fine 3.8 L
  • Kale, chopped 2.2 kg
  • Garbanzo beans, drained 3.8 L
  • Knorr Ultimate® Roasted Chicken Base, prepared 11 L
  • Ground black pepper 44 ml
  • Salt 30 g
  • Basil pesto, for garnish
  1. Prepare the Dish

    1. Heat oil in kettle, add the onions. Cook for 2 to 3 minutes.
    2. Add the garlic and tomatoes and continue to cook for 2 minutes.
    3. Add the kale and cook 1 minute or until it wilts.
    4. Add the remaining ingredients, mix gently, bring to a boil, reduce heat and cook for 30 minutes.
    5. Hold warm for service and serve with pesto.