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

Ingredients per serving
Prepare the Dish
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Canola oil 2.0 cup
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Onions, chopped fine 2.0 lbs
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Garlic, minced 1.5 oz
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Tomatoes, diced in juice, chopped fine 1.0 gal
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Kale, coarsely chopped 5.0 lbs
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Garbanzo beans, drained 1.0 gal
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Linquica sausage, sliced 1.5 qts
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Knorr® Professional Ultimate Low Sodium Roasted Chicken Base 3.0 g
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Ground black pepper 3.0 Tbsp
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Salt 1.0 oz
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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.