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

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

Hello everybody, it's me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, vickys pesto, spinach & bean soup, gf df ef sf nf. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is one of the most favored of current trending foods on earth. It's easy, it's quick, it tastes delicious. It's enjoyed by millions daily. They're fine and they look wonderful. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something that I've loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have vickys pesto, spinach & bean soup, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you can achieve that.

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

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