Turkey sausage & pesto soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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
- 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.
