Portuguese Bean, Sausage, and Kale Soup
With Basil Walnut Pesto featuring Knorr® Professional Ultimate Low Sodium Roasted Chicken Base

Ingredients per serving
Prepare the Dish
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Canola oil 450.0 ml
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Garlic, minced 18.0 g
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Tomatoes, diced in juice, chopped fine 3.8 L
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Kale, chopped 2.2 kg
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Garbanzo beans, drained 3.8 L
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Knorr Ultimate® Roasted Chicken Base, prepared 11.0 L
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Ground black pepper 44.0 ml
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Salt 30.0 g
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Basil pesto, for garnish
Preparation
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Prepare the Dish
- Heat oil in kettle, add the onions. Cook for 2 to 3 minutes.
- Add the garlic and tomatoes and continue to cook for 2 minutes.
- Add the kale and cook 1 minute or until it wilts.
- Add the remaining ingredients, mix gently, bring to a boil, reduce heat and cook for 30 minutes.
- Hold warm for service and serve with pesto.