Portuguese Bean, Sausage, and Kale Soup

Name: Portuguese Bean, Sausage, and Kale Soup
Yield: 19
Ingredients: 450.0ml Canola oil; 18.0g Garlic, minced; 3.8L Tomatoes, diced in juice, chopped fine; 2.2kg Kale, chopped; 3.8L Garbanzo beans, drained; 11.0L Knorr Ultimate® Roasted Chicken Base, prepared; 44.0ml Ground black pepper; 30.0g Salt; 0.0as needed Basil pesto, for garnish

With Basil Walnut Pesto featuring Knorr® Professional Ultimate Low Sodium Roasted Chicken Base

Portuguese Bean, Sausage, and Kale Soup – - Recipe

Prepare the Dish

Canola oil 450.0 ml
Garlic, minced 18.0 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 11.0 L
Ground black pepper 44.0 ml
Salt 30.0 g
Basil pesto, for garnish

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.