Turkey sausage & pesto soup
- Nadine Brown
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Serves 4
Easy
Prep: 15 mins
Cook: 25 mins
0 reviews
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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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Ingredients
Nutrition
Units:
MetricUS
-
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)
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Nutrition: Per serving
-
kcal324
low
-
fat16g
-
saturates3g
-
carbs21g
-
sugars7g
-
fibre7g
high
-
protein21g
-
salt1.7g
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Method
-
step 1
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.
-
step 2
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. -
step 3
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.
Recipe from Good Food magazine, July 2022
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