Ingredients
¼cupolive oil,divided
1small onion,diced
1small carrot,diced
3garlic cloves,pressed
2merguez sausage links,casing removed and discarded
16ozbutter beans,(large lima beans), (1 can), drained, rinsed
1cupwater
1tomato,diced small
4kale leaves,stems removed, coarsely chopped
2tbspbasil pesto
10fresh basil leaves
Preparation
Heat 2 tablespoons of olive oil in a heavy pot over medium heat, then cook and stir the onion, carrot, and garlic in hot oil for about 3 minutes until the onion is translucent.
Break the sausage meat into small pieces and stir into vegetable mixture, then cook and stir for about 5 minutes until meat is slightly golden.
Stir butter beans, water, and tomato into sausage mixture, then bring to a simmer and cook for about 5 minutes until tomatoes soften.
Stir the kale and pesto into the sausage mixture, and cook and stir for about 3 to 5 minutes until kale wilts slightly. Remove pot from heat and stir basil leaves into the soup.
Serve warm, and enjoy!
