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

Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, vickys pesto, spinach & bean soup, gf df ef sf nf. One of my favorites. For mine, I am going to make it a little 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 meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started 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 can achieve that.

The ingredients needed to make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  1. Prepare 2 tbsp oil
  2. Prepare 2 medium onions, chopped
  3. Make ready 2 clove garlic, finely chopped
  4. Make ready 1 green chilli (or to taste), finely chopped
  5. Prepare 300 grams carrots, chopped
  6. Make ready 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
  7. Make ready 1200 grams canned cannellini beans, drained
  8. Take 16 tbsp green pesto (see my profile for a vegan recipe)
  9. Get 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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