Ingredients


splash olive oil

200g/7oz streaky bacon or lean back-bacon, rind removed, finely chopped

4 celery stalks, trimmed and roughly chopped

1 tbsp garlic infused oil

2 potatoes, such as Maris Peer potatoes, roughly chopped

1 tbsp tomato purée

400g tin chopped tomatoes

1 bouquet garni

0.75 litres/1½ pints low FODMAP vegetable stock

3 zucchini, trimmed and roughly chopped

1 large handful gluten free pasta

To serve

1 handful fresh flatleaf parsley, leaves finely chopped

100g/3½oz Parmesan, finely grated





Method


Heat the oil in a large saucepan over a medium heat. Add the bacon and fry for 2-3 minutes, or until cooked and starting to brown.

Add the carrots, celery and garlic infused oil and fry for 4-5 minutes. Add the potatoes and fry for 4-5 minutes, stirring occasionally, until softened.

Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 30 minutes.

Add the zuchcini and gluten free pasta and return to the boil.

Reduce the heat, cover the pan with the lid, then simmer for 5-8 minutes, or until the pasta is tender. Discard the bouquet garni.

To serve, ladle the soup into bowls, then sprinkle over the parsley and Parmesan.


Recipe adapted from: Good Food

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