Tuscan Turkey and Bean Soup
1. In large saucepan or Dutch oven over medium-high heat, cook and crumbled sausage, onion and garlic; salt and pepper to taste. Cook until sausage is no longer pink.
2. Add kale to pan; continue sautéing until wilted. Stir in broth, beans, tomatoes and pesto.
3. Bring to a simmer; simmer 15 minutes.
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