Turkey sausage & pesto soup
By Nadine Brown
Cook up some turkey or chicken sausages and combine with cannellini beans, kale and pesto to make this filling soup. Serve with crusty bread, if you like
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Prep:15 mins
Cook:25 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 324
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fat 16g
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saturates 3g
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carbs 21g
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sugars 0g
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fibre 7g
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protein 21g
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salt 1.7g
Ingredients
- 6 turkey or chicken sausages
- 1 tbsp olive oil, plus extra for drizzling (optional)
- 1 onion, finely sliced
- 2 large garlic cloves, thinly sliced
- 800ml vegetable stock
- 400g can cannellini beans, drained and rinsed
- 100g kale leaves, woody stems removed
- ½ lemon, juiced
- 60g green pesto
- crusty bread, to serve (optional)
Method
Squeeze the meat out of the sausage skins and break into small pieces. Discard the skins. Heat the oil in a wide saucepan over a medium-low heat. Once hot, add the sausagemeat and cook, squashing with a spatula, until browned and slightly crispy, about 6-7 mins. Remove from the pan, transfer to a bowl and cover.
Add the onion to the pan, with an extra splash of oil if the pan is looking dry, and cook for 4-5 mins until softened. Tip in the garlic and cook for 1 min. Pour in the stock, scraping to loosen any stuck-on bits at the bottom. Add the sausage back in along with the beans and bring to a gentle simmer. Cook for another 10 mins, stir in the kale in two batches and cook for a further 2-3 mins until slightly wilted. Stir in the lemon juice
and season lightly with salt and a good amount of black pepper.Remove the soup from the heat, divide between bowls and top with a spoonful of the pesto. Drizzle over some oil and serve with crusty bread, if you like.
