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

Before you jump to Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Here Are Some Basic Explanations Why Consuming Apples Is Good.

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Cornell University had a study on the impact apples have on the brain. They learned that one of the components in apples known as quercetin, has actually been proven to help you to protect brain cells. Not to mention thanks to this element in apples, they’re able to actually reduce Alzheimer’s symptoms.

And now you know why people tell you that you should eat an apple every day. The one thing you should realize is that we only covered some of the benefits of eating apples. It is possible to find many more benefits for your health in relation to apples. So do yourself a favor and purchase some apples when you go to the grocery store. You will notice that your overall health may greatly be benefited by consuming apples.

We hope you got benefit from reading it, now let’s go back to vickys pesto, spinach & bean soup, gf df ef sf nf recipe. You can cook vickys pesto, spinach & bean soup, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  1. Take 2 tbsp oil
  2. Prepare 2 medium onions, chopped
  3. You need 2 clove garlic, finely chopped
  4. Provide 1 green chilli (or to taste), finely chopped
  5. Take 300 grams carrots, chopped
  6. Provide 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
  7. Get 1200 grams canned cannellini beans, drained
  8. Use 16 tbsp green pesto (see my profile for a vegan recipe)
  9. Provide 320 grams spinach leaves
  10. Get 1 nutritional yeast flakes (or parmesan) for topping
Steps to make Vickys Pesto, Spinach & Bean Soup, GF DF EF SF NF:
  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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