Ingredients
For the Soup:
1 lb Italian sausage (pork or chicken), casing removed, broken into bite-sized pieces
2 cups kale, chopped
2 large cloves garlic, minced
1 can cannellini beans, drained and rinsed
6 cups chicken bone broth
½ lemon, juiced
2 tbsp olive oil
Salt & pepper, to taste
Aleppo pepper or chili flakes (optional, for garnish)
For the Vegan Pesto:
3 oz fresh basil
⅓ cup pine nuts
½ tsp salt
1 large garlic clove
¼ cup olive oil
Instructions
1. In a food processor, combine basil, pine nuts, salt, and garlic. Pulse until the basil is finely chopped.
2. Slowly stream in olive oil until the pesto reaches your desired consistency. Set aside.
3. In a large Dutch oven or soup pot, heat 2 tbsp olive oil over medium-high heat.
4. Add sausage and cook until browned and slightly crispy, breaking it up as it cooks.
5. Stir in kale and minced garlic, and sauté for 1–2 minutes until fragrant.
6. Add bone broth, lemon juice, and cannellini beans.
7. Stir, scraping the bottom of the pot to release any browned bits (That is where all of the amazing flavor is!).
8. Bring soup to a simmer, then turn off heat.
9. Taste and adjust with salt and pepper as needed.
10. Ladle soup into bowls.
11. Top each bowl with a generous drizzle of vegan pesto and a sprinkle of Aleppo pepper or chili flakes, if desired.
#healthy #healthyrecipes #souprecipe #dairyfree #fallfood #comfortfood
Dining and Cooking