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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 Foods That Benefit Your Heart.

You already have some knowledge of how essential it is to have a fit and healthy heart. Give it some thought: How can the rest of your body remain healthy if your heart is in unhealthy? You already know that if you want your heart to be healthy, you must adopt a good and healthy lifestyle and get regular exercise. Did you already know, though, that there are some foods that can help your heart be healthy? Today, you will learn which foods are good for your heart.

Blueberries are great for your heart. You should know that blueberries are a rich source of antioxidants, specially pterostilbene. Pterostilbene acts pretty much like the resveratrol found in grapes. Pterostilbene is an antioxidant that helps the body be better at processing cholesterol and fats. The easier it is for your body to process fat and cholesterol, the less apt it is for those things to accumulate in your arteries and cause heart problems. What that means is that it helps keep your heart as healthy as it can be.

There are many foods that you can eat that are good for your body. To be sure, the foods mentioned in this article can help your body in numerous ways. They are particularly good, though, for keeping your heart as healthy as it can be. Incorporate these healthy foods in your diet regularly. Your heart will benefit from it!

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. To make vickys pesto, spinach & bean soup, gf df ef sf nf you only need 10 ingredients and 8 steps. Here is how you do it.

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