Low-FODMAP Minestrone

This delightful recipe for Low FODMAP Minestrone is savory, nutritious, and perfect for a cozy meal.

Ingredients

Serves 4:

• 2 tablespoons olive oil
• 2 carrots, sliced
• 2 stalks celery, sliced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup sliced green beans
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth (ensure it’s free from onions and garlic)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4.5 ounces gluten-free pasta (such as rice penne)
• Salt and pepper to taste
• Fresh basil leaves, for garnish (optional)
• Grated lactose-free Parmesan cheese, for garnish (optional)

Instructions

Here’s how to make this low FODMAP minestrone soup:

1. Heat olive oil in a large soup pot over medium-high heat. Add carrots, celery, zucchini, red bell pepper, and green beans. Cook the vegetables for 5-7 minutes, or until slightly softened.
2. Add diced tomatoes, vegetable broth, dried basil, and dried oregano to the pot. Bring to a boil, reduce heat, and let the soup simmer gently for about 15-20 minutes, or until the vegetables are tender.
3. Add the pasta to the soup and cook according to the package instructions, or until the pasta is al dente.
4. Season the minestrone with salt and pepper.
5. Serve the minestrone in bowls, garnish with fresh basil leaves and grated Parmesan cheese if desired.

Enjoy!