Kale And Butter Beans Soup With Pesto

• 1/4 cup olive oil, divided
• 1 onion, diced small
• 1 carrot, diced small
• 3 cloves garlic, pressed
• 2 links Merguez sausage, casing removed and discarded
• 1 (16 ounce) can butter beans (large lima beans), drained and rinsed
• 1 cup water
• 1 tomato, diced small
• 4 leaves kale, stems removed and leaves coarsely chopped
• 2 tablespoons basil pesto
• 10 leaves fresh basil leaves

1. Heat 2 tablespoons olive oil in a heavy pot over medium heat; cook and stir onion, carrot, and garlic in hot oil until the onion is translucent, about 3 minutes.
2. Break sausage meat into small pieces and stir into vegetable mixture; cook and stir until meat is slightly golden, about 5 minutes. Stir butter beans, water, and tomato into sausage mixture; bring to a simmer and cook until tomatoes soften, about 5 minutes.
3. Stir kale and pesto into the sausage mixture; cook and stir until kale wilts slightly, 3 to 5 minutes. Remove pot from heat and stir basil leaves into soup.

olive oil, onion, carrot, garlic, links merguez sausage, butter beans, water, tomato, leaves kale, basil pesto, basil

Taken from www.allrecipes.com/recipe/241129/kale-and-butter-beans-soup-with-pesto/ (may not work)