Sausage and White Bean Soup with Kale and Basil Pesto

published 5 years ago by Videos from The Culinary Institute of America

This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. Recipe at:

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