Recipe of Super Quick Homemade Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, vickys pesto, spinach & bean soup, gf df ef sf nf. It is one of my favorites food recipes. This time, 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 current trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. 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 make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:

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