Step-by-Step Guide to Make Award-winning Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF

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We hope you got insight from reading it, now let's go back to vickys pesto, spinach & bean soup, gf df ef sf nf recipe. You can cook vickys pesto, spinach & bean soup, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you do it.

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

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