Turkey sausage & pesto soup

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

Prep:15 mins
Cook:25 mins

Serves 4
Easy

Nutrition per serving

kcal 324
fat 16g
saturates 3g
carbs 21g
sugars 0g
fibre 7g
protein 21g
salt 1.7g

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

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.
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.
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.