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Low Fodmap Minestrone Soup
Ingredients
  • 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
Steps
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