White bean and sausage soup with kale and basil pesto

Over medium heat, cook the garlic and white onions in olive oil with a pinch of salt until the onions just start to color, about 5 to 10 minutes.

Add the pork sausage, break it up and cook on medium-high until well colored.

Add the paprika, cayenne, dried thyme and dried sage onto the fat, then a couple of bay leaves, black pepper and a pinch of salt.

Add the heated chicken stock and the four cups of white beans and bring to a simmer.

Variation: with dried beans, soak overnight, drain, cook partially in new water, then add at this point and simmer until tender in the soup.

Remove the kale stems and give the leaves a simple chop.

Add three cups of chopped kale, bring to a simmer and cook 10 to 15 minutes, until the kale has softened.

Taste and season with a touch of salt if needed.

For the pesto, grind basil, roasted garlic, roasted walnuts and a pinch of salt in a Cuisinart, then add olive oil and cheese and pulse to bring together; season to taste.

Keep the pesto refrigerated up to five days or frozen about a month.

Serve the soup garnished with pesto and a little drizzle of olive oil, or cool it completely and chill for the next day.