Description
A filling low FODMAP minestrone soup. A delicious healthy meal! With pasta and several kinds of vegetables. Gluten-free, vegetarian and vegan.
Ingredients
Scale
- 150 g (5.3 oz) carrot, in slices
- 200 g (7 oz) zucchini*
- 1 leek, only the green part
- 3 stalks of spring onion, only the green part
- 1 1/2 liter (6 1/3 cups) water
- 3 low FODMAP stock cubes
- 70 g tomato paste
- 4 medium roma tomatoes*
- 1 bay leaf
- 1 tsp Italian herb mix (make sure it is low FODMAP)
- 1/2 tsp pepper
- 1/2 tsp salt
- 4 sprigs of thyme
- A handful of fresh basil
- 100 g gluten-free pasta
Instructions
- Peel the carrot and cut into slices. Cut the tomatoes and zucchini into cubes.
- Cut the green parts of the leek and spring onion into rings.
- Heat 1 tbsp of olive oil in your soup pan. Add the carrot, zucchini, leek and spring onion and fry for a few minutes on low heat.
- Add the cubes of tomato, tomato paste, water, stock cubes, bay leaf and Italian herbs. Add the stems of the basil. Put the leaves aside for garnish.
- Remove the thyme leaves from the stem and add to the soup.
- Bring the soup to a boil and stir everything together well.
- Lower the heat, put a lid on the pan and leave the soup to simmer for 10 minutes until the vegetables have softened.
- Add the pasta and boil for 10 more minutes.
- Taste the soup and season with salt and pepper if necessary.
- Yummy to serve with some low FODMAP bread.
Notes
*Note: the low FODMAP serving size for tomatoes has been changed. If you are still in the elimination phase or know that you react to fructans: you can best decrease the amount of zucchini to 100 gram. And use a maximum of 3 roma tomatoes. In these amounts one serving of this recipe is low FODMAP (1/4 of the total recipe). If you know you tolerate fructans, you can use the amounts mentioned in the recipe.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Soup
- Method: Boiling
- Cuisine: Italian
