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

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We hope you got benefit from reading it, now let’s go back to vickys pesto, spinach & bean soup, gf df ef sf nf recipe. You can cook 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 cook Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  1. Provide 2 tbsp oil
  2. Use 2 medium onions, chopped
  3. Take 2 clove garlic, finely chopped
  4. Prepare 1 green chilli (or to taste), finely chopped
  5. Use 300 grams carrots, chopped
  6. Take 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
  7. Get 1200 grams canned cannellini beans, drained
  8. Get 16 tbsp green pesto (see my profile for a vegan recipe)
  9. Provide 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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