Low Fodmap Minestrone Soup

georgeats.com

Cis Farney

subheading: For the garlic infused olive oil:

½ cup (125ml) olive oil

½ to 1 head garlic cloves papery skin removed and sliced

subheading: For the soup:

3 tablespoons (60ml) olive oil

2 leek greens thoroughly washed and sliced thinly

1 bunch spring onion greens sliced

½ bunch basil soft stems and leaves (reserve remaining ½)

½ bunch flat leaf parsley soft stems and leaves (reserve remaining ½)

4 tablespoons tomato paste

200 g carrot small cubes

1 zucchini small cubes

1 to 1 ½ litres (1000 to 1250ml) water or low FODMAP vegetarian stock

1 to 2 tablespoons nutritional yeast

½ to 1 tablespoon gluten free dark miso

2 to 3 teaspoons dried sage leaves

2 to 3 teaspoons dried oregano

1 to 1 ½ teaspoons salt to taste (to taste if you use stock)

Fresh pepper to taste

Squeeze of fresh lemon juice

1 x 400g can beans of choice see body of post drained and rinsed

100 g gluten free pasta I used mini macaroni

subheading: To finish:

Juice of ½ a lemon

Remaining herbs

Sea salt flakes

Vegetarian parmesan optional

Directions at georgeats.com

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