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

Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF A great way to use up spinach and leftover pesto, turned out delicious. 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.

Here is how you do it. The ingredients for cooking Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF. Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF. You can cook Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF using 10 ingredients and 8 steps. Here is how you cook that.

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

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

Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe. Reviews for: Photos of Spinach Basil Pesto. Spinach Pesto - Made with just a handful of everyday ingredients including fresh spinach and parmesan cheese, this healthy sauce goes great with pasta, chicken, veggies, and much more! Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF.

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

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.

Here is how you cook it. Drizzle the remaining olive oil into the mixture while processing until smooth. Place all ingredients into food processor and process to a fine paste. Taste and adjust seasonings and transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring. Spinach Pesto Pasta. featured in Tasty's Best Pasta Recipes.