Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF
Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, vickys pesto, spinach & bean soup, gf df ef sf nf. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have vickys pesto, spinach & bean soup, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  1. Make ready 2 tbsp oil
  2. Prepare 2 medium onions, chopped
  3. Take 2 clove garlic, finely chopped
  4. Make ready 1 green chilli (or to taste), finely chopped
  5. Make ready 300 grams carrots, chopped
  6. Get 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
  7. Make ready 1200 grams canned cannellini beans, drained
  8. Make ready 16 tbsp green pesto (see my profile for a vegan recipe)
  9. Prepare 320 grams spinach leaves
  10. Prepare 1 nutritional yeast flakes (or parmesan) for topping
Instructions to make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  1. Put a pan over a medium heat and add the oil. Fry off the onion gently until translucent
  2. Add in the garlic and chilli. Cook for a minute before adding the carrots
  3. Keep cooking a further 5 minutes before adding in the beans and stock. Simmer with the lid on for 5 minutes
  4. With a slotted spoon, remove 4 or 5 spoonfuls of veg/beans and set aside
  5. Put the rest of the soup in a blender and puree smooth
  6. Pour back into the pan and add the veg/beans back in
  7. Add the spinach, stir in and let cook down for a few minutes then stir through 8 tbsp of the pesto
  8. Serve with a tbsp of the remaining pesto spooned over the soup of each bowl and top with a sprinkling of nutritional yeast / parmesan style cheese

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