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Prepare the Dish

  • Canola oil 2 cup
  • Onions, chopped fine 2 lbs
  • Garlic, minced 1.5 oz
  • Tomatoes, diced in juice, chopped fine 1 gal
  • Kale, coarsely chopped 5 lbs
  • Garbanzo beans, drained 1 gal
  • Linquica sausage, sliced 1.5 qts
  • Knorr® Professional Ultimate Low Sodium Roasted Chicken Base 3 g
  • Ground black pepper 3 Tbsp
  • Salt 1 oz
  • 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.