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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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Be aware that blueberries are fantastic for the health of your heart. Blueberries have lots of antioxidants, particularly pterostilbene. Pterostilbene works so much like the resveratrol that is found in grapes. Pterostilbene is an antioxidant that helps the body be better at breaking down cholesterol and fats. If your body can easily break down fat and cholesterol, they will not build up in your body or cause heart problems. That, in turn, helps your heart be in great condition.

There are a whole lot of foods that you can include in your diet that will be good for your body. The truth is that everything that we’ve talked about here can help your body in lots of different ways. They are essentially good, however, for promoting a healthy heart. Introduce these healthy foods into your diet every day. Your heart will benefit from it!

We hope you got insight from reading it, now let’s go back to vickys pesto, spinach & bean soup, gf df ef sf nf recipe. To make vickys pesto, spinach & bean soup, gf df ef sf nf you only need 10 ingredients and 8 steps. Here is how you achieve it.

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