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Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 25 minutes
Serving : 8
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Prepare the ingredients before making Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-Free

  • 2 tbsp oil
  • 2 medium onions, chopped
  • 2 clove garlic, finely chopped
  • 1 green chilli (or to taste), finely chopped
  • 300 grams carrots, chopped
  • 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
  • 1200 grams canned cannellini beans, drained
  • 16 tbsp green pesto (see my profile for a vegan recipe)
  • 320 grams spinach leaves
  • 1 nutritional yeast flakes (or parmesan) for topping

How to Make Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Put a pan over a medium heat and add the oil. Fry off the onion gently until translucent
  • Step 2
  • Add in the garlic and chilli. Cook for a minute before adding the carrots
  • Step 3
  • Keep cooking a further 5 minutes before adding in the beans and stock. Simmer with the lid on for 5 minutes
  • Step 4
  • With a slotted spoon, remove 4 or 5 spoonfuls of veg/beans and set aside
  • Step 5
  • Put the rest of the soup in a blender and puree smooth
  • Step 6
  • Pour back into the pan and add the veg/beans back in
  • Step 7
  • Add the spinach, stir in and let cook down for a few minutes then stir through 8 tbsp of the pesto
  • Step 8
  • Serve with a tbsp of the remaining pesto spooned over the soup of each bowl and top with a sprinkling of nutritional yeast
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