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Kale and Butter Beans with Pesto Soup

(recipe, Patty Baquiran-Gay)

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Introduction

I've heard so much about Kale and I've been wanting to cook using this popular vegetable. I had an extra push after the cook up session at Bloomingdale's kitchen in Dubai and bought some Kale from a farmer's market. This is an easy, no-fuss recipe best for cold weather.

Ingredients

1. 3 cloves Garlic, pressed
2. 1 pc. Onion, cut in tiny cubes
3. 1 pc. Carrot, medium, cut in tiny cubes
4. 1 pc. Tomato, medium, cut in tiny cubes
5. 4 branches Kale, hard stems removed, cut roughly
6. 2 pcs. Spicy Pork Sausage or Merguez,
7. 500 g Butter beans, cooked and drained
8. 4 Tbsp. Virgin Olive oil
9. 1 cup Water
10. 2 Tbsp. Basil Pesto
11. 10 pcs. Fresh Basil leaves

Steps

1. Heat half of the olive oil in heavy cooking pan at medium fire, add the garlic, onion and carrots. Stir until the onion turns transparent, about 3 mins. Discard the sausage skin, add the meat and break it up in the pan. Cook until it turns slightly golden.
2. Add the tomatoes, beans and water. If you want the sauce to be thicker, press about a quarter of the beans in the pan with the back of spoon. Let it simmer for about 5 minutes.
3. Add the pesto, kale and stir until kale is slightly wilted.
4. Add the fresh basil leaves. Drizzle with the remaining olive oil.
5. Serve hot with shaved parmesan cheese.