Vickys Pesto, Spinach & Bean Soup, Gluten, Dairy, Egg & Soy-Free

• 2 tbsp oil
• 2 medium onions, chopped
• 2 clove garlic, finely chopped
• 1 green chilli (or to taste), finely chopped
• 300 grams carrots, chopped
• 1500 ml gluten-free vegetable stock (see my profile for a gf bouillon recipe)
• 1200 grams canned cannellini beans, drained
• 16 tbsp green pesto (see my profile for a vegan recipe)
• 320 grams spinach leaves
• 1 nutritional yeast flakes (or parmesan) for topping

1. Put a pan over a medium heat and add the oil.
2. Fry off the onion gently until translucent
3. Add in the garlic and chilli.
4. Cook for a minute before adding the carrots
5. Keep cooking a further 5 minutes before adding in the beans and stock.
6. Simmer with the lid on for 5 minutes
7. With a slotted spoon, remove 4 or 5 spoonfuls of veg/beans and set aside
8. Put the rest of the soup in a blender and puree smooth
9. Pour back into the pan and add the veg/beans back in
10. Add the spinach, stir in and let cook down for a few minutes then stir through 8 tbsp of the pesto
11. Serve with a tbsp of the remaining pesto spooned over the soup of each bowl and top with a sprinkling of nutritional yeast

oil, onions, clove garlic, green chilli, carrots, vegetable stock, cannellini beans, green pesto, spinach leaves, yeast

Taken from cookpad.com/us/recipes/360076-vickys-pesto-spinach-bean-soup-gluten-dairy-egg-soy-free (may not work)