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

Pesto, Spinach & Bean Soup is a nutritious and flavorful dish that is suitable for vegans and those with dietary restrictions. It combines the vibrant flavors of pesto, the goodness of spinach, and the heartiness of beans to create a satisfying soup.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Lunch, Main Dish, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Olive Oil
• 1 medium Onion
• 2 clove Garlic
• 4 cup Vegetable Stock
• 1 can Cannellini Beans
• 4 tablespoon Pesto Sauce
• 2 cup Baby Spinach
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 tablespoon Lemon Juice

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
2. Add vegetable stock, cannellini beans, and pesto sauce. Bring to a boil and then reduce heat to simmer for 10 minutes.
3. Stir in baby spinach and cook for an additional 5 minutes, until wilted.
4. Season with salt, black pepper, and lemon juice.
5. Remove from heat and let the soup rest for 5 minutes before serving.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 35g12%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.