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

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vickys pesto, spinach & bean soup, gf df ef sf nf. One of my favorites food recipes. For mine, I’m gonna 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 recent trending meals in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must 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 can achieve it.

The ingredients needed to make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  1. Take oil
  2. Get medium onions, chopped
  3. Prepare garlic, finely chopped
  4. Get green chilli (or to taste), finely chopped
  5. Take carrots, chopped
  6. Prepare gluten-free vegetable stock (see my profile for a gf bouillon recipe)
  7. Get canned cannellini beans, drained
  8. Take green pesto (see my profile for a vegan recipe)
  9. Prepare spinach leaves
  10. Take 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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