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

Before you jump to Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial For Your Health.

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To sum up, I guess an apple a day actually can keep the doctor away and now you understand why. The advantages we covered are only a few of the benefits that eating apples can offer. In the event you look and ask around, you are going to come to see that the benefits can appear limitless. So do yourself a favor and grab some apples when you go to the store. You will see that your overall health could greatly be benefited by eating apples.

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 achieve it.

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