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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 Below Are A Few Basic Explanations Why Consuming Apples Is Good.

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Now the question turns into, exactly why are these types of vitamins and minerals so important? Well first off there have been quite a few studies done that report that eating apples can reduce the chance of various cancers. By eating apples you could lower your chances of getting breast or lung cancer. I don’t know about you however, when I read that I went out and purchased a whole bag of apples.

And now you know why people tell you that you should eat an apple every day. Something you should understand is that we only covered a handful of the benefits of eating apples. If you look and ask around, you will come to see that the benefits can seem limitless. I hope that the the very next time you go to the food store you wind up getting plenty of apples. You will see that your overall health can tremendously be benefited by consuming apples.

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. You can have vickys pesto, spinach & bean soup, gf df ef sf nf using 10 ingredients and 8 steps. Here is how you achieve it.

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