• Sausage and White Bean Soup with Kale and Basil Pesto

    Ingredients

    • Ingredients
      Amount
    • Olive oil
      ¼ cup
    • Onion, peeled and diced
      2 ea.
    • Garlic, minced
      1 Tbsp.
    • Pork, ground
      1 lb.
    • Salt
      1 tsp.
    • Ground black pepper
      ½ tsp.
    • Cayenne
      ¼ tsp.
    • Thyme, dried
      ¼ tsp.
    • Paprika
      1 Tbsp.
    • Sage, dried
      ¼ tsp.
    • Bay leaf
      2 ea.
    • Chicken stock
      6 cups
    • Great Northern Beans, drained and rinsed
      4 cups
    • Kale, stemmed and chopped
      3 cups
    • Kosher salt
      2 tsp.
    • Basic Basil Pesto (optional)

    Basic Basil Pesto - Pistou

    Yield: 1 cup

    • Ingredients
      Amount
    • Fresh basil leaves
      3 cups
    • Garlic, chopped, poached or toasted
      2 Tbsp.
    • Walnuts, toasted
      3 Tbsp.
    • Extra virgin olive oil
      ⅓ cup
    • Parmesan or Asiago cheese, shredded
      ⅓ cup
    • Salt and ground black pepper
      to taste

    Method

    1. In a medium-sized pot, add the olive oil, onions, and garlic and cook over medium heat until lightly caramelized, stirring occasionally, about 10 minutes.
    2. Add the ground pork and break up with the spoon; brown over medium-high heat until the meat is browned and crumbly, about 6 minutes. Add the salt and pepper, cayenne, thyme, paprika, sage, and bay leaf; cook for another 3 minutes.
    3. Stir in the chicken stock and beans. Bring to a simmer for 5 minutes.
    4. Add the kale and salt and bring to a simmer; cover, reduce heat, and simmer until kale is tender, about 10 minutes. Remove bay leaf.
    5. Serve immediately. Drizzle with basil pesto, if desired.

    Basic Basil Pesto - Pistou

    1. Plunge basil leaf into a pot of boiling water for 5 to 10 seconds. Immediately drain and plunge into a bowl of ice water to stop the cooking and set the bright color.
    2. Drain and squeeze out all the water that you can.
    3. Chop the basil coarsely and add to a food processor or blender along with garlic, walnuts, and olive oil and purée. Transfer to a bowl and stir in cheese.
    4. Correct seasoning with salt and pepper. Store covered in refrigerator for up to 5 days or freeze for up to 3 months.