Easiest Way to Prepare 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. Add the baby spinach, sundried tomatoes, almond butter and garlic cloves to the food processor. blend until a paste is form. While the food processor is still on, add the olive oil.

Here is how you cook it. Add the walnuts, lemon juice and zest; cover and process until blended. In the food processor put in the spinach,lemon zest, lemon juice,garlic,olive oil,salt,pepper and cheese (sundried tomatoes). You can have 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. You need 2 tbsp of oil.
2. Prepare 2 of medium onions, chopped.
3. It's 2 clove of garlic, finely chopped.
4. Prepare 1 of green chilli (or to taste), finely chopped.
5. You need 300 grams of carrots, chopped.
6. It's 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. Prepare 16 tbsp of green pesto (see my profile for a vegan recipe).
9. Prepare 320 grams of spinach leaves.
10. It's 1 of nutritional yeast flakes (or parmesan) for topping.

Process til spinach is small and everything is well combined. Meanwhile boil pasta til Al Dente. Add in the tomatoes, peppers, courgettes, olives and capers. In a food processor, add all ingredients to make pesto and blend until walnuts are finely blended.

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

In a hot pan, add olive oil and cook chicken breast. Combine the chicken and pesto sauce into spaghetti and mix until the sauce fully coats the pasta. Serve and top it off with parmesan. DIRECTIONS 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.