Recipe: Appetizing 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.

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. Spinach, basil, lemon juice, lemon zest, garlic, and Parmesan cheese work together in this tasty pesto recipe. You can have Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF using 10 ingredients and 8 steps. Here is how you cook it.

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

1. Prepare 2 tbsp of oil.
2. Prepare 2 of medium onions, chopped.
3. You need 2 clove of garlic, finely chopped.
4. It's 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. You need 16 tbsp of green pesto (see my profile for a vegan recipe).
9. You need 320 grams of spinach leaves.
10. It's 1 of nutritional yeast flakes (or parmesan) for topping.

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! Great recipe for Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF. Hey everyone, it's Louise, welcome to my recipe page.

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.

Today, I will show you a way to prepare a distinctive dish, vickys vegan pesto with nut. The spinach pesto didn't have an aftertaste like basil pesto often does. It was a huge hit, and quite frankly it's easier to find the ingredients at the stores, and less expensive. Pesto can be whipped up in just minutes using a food processor, large or small. If you don't think you can finish it all before it goes bad, then simply pour it into an ice cube tray to freeze.