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

Hello everybody, 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. This time, I am going to make it a bit unique. This will be really delicious.

Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something that I’ve loved my entire life. They are fine and they look wonderful.

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

The ingredients needed to make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  1. Take 2 tbsp oil
  2. Prepare 2 medium onions, chopped
  3. Prepare 2 clove garlic, finely chopped
  4. Prepare 1 green chilli (or to taste), finely chopped
  5. Get 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. Get 16 tbsp green pesto (see my profile for a vegan recipe)
  9. Prepare 320 grams spinach leaves
  10. Take 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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