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

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

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

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.

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