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

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, vickys pesto, spinach & bean soup, gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first 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 it.

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. Get 2 clove garlic, finely chopped
  4. Take 1 green chilli (or to taste), finely chopped
  5. Take 300 grams carrots, chopped
  6. Prepare 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
  7. Take 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. Get 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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