Recipe of Award-winning Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vickys pesto, spinach & bean soup, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a 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 on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF is something that I’ve loved my entire life.

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