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

Source : Put A Pan Over A Medium Heat And Add The Oil Fry Off The Onion Gently Until Translucentadd In The Garlic And Chilli Cook For A Minute Before Adding Th...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : November 25, 2021

Step:

  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

    Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe step 2 photo
  3. Keep cooking a further 5 minutes before adding in the beans and stock. Simmer with the lid on for 5 minutes

    Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe step 3 photo
  4. With a slotted spoon, remove 4 or 5 spoonfuls of veg/beans and set aside

    Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe step 4 photo
  5. Put the rest of the soup in a blender and puree smooth

    Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe step 5 photo
  6. Pour back into the pan and add the veg/beans back in

    Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe step 6 photo
  7. Add the spinach, stir in and let cook down for a few minutes then stir through 8 tbsp of the pesto

    Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe step 7 photo
  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


Ingredients

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

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