Step-by-Step Guide to Prepare Homemade Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vickys pesto, spinach & bean soup, gf df ef sf nf. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must 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 cook that.

The ingredients needed to make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:

1. Get 2 tbsp oil
2. Take 2 medium onions, chopped
3. Prepare 2 clove garlic, finely chopped
4. Prepare 1 green chilli (or to taste), finely chopped
5. Take 300 grams carrots, chopped
6. Make ready 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
7. Take 1200 grams canned cannellini beans, drained
8. Take 16 tbsp green pesto (see my profile for a vegan recipe)
9. Make ready 320 grams spinach leaves
10. Make ready 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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