Fody's Hearty Low FODMAP Vegetable Soup

I was going to call this “minestrone” and it is reminiscent of that classic soup, but since we have made some low FODMAP adjustments, such as not using onions, white beans or Borlotti beans, and using a different pasta shape from ditalini (as we cannot find a LOFO version), we are just going to call this hearty low FODMAP vegetable soup.

And hearty it is! And quick and easy to make, taking advantage of Low FODMAP Garlic-Infused Olive Oil, Low FODMAP Chicken Soup Base and Fody Low FODMAP Tomato Basil Pasta Sauce. Please note that there are many ingredients in this luscious soup, and it could veer into moderate or high FODMAP territory if you do not adhere to serving sizes. We suggest brushing up on FODMAP Stacking for more information.

Place Low FODMAP Garlic-Infused Olive Oil in a large heavy pot or Dutch oven and heat over medium heat. Add leek and scallion greens and sauté for a few minutes until soft. Add water, Low FODMAP Chicken Soup Base and Fody Low FODMAP Tomato Basil Pasta Sauce, stir everything together and bring to a simmer, making sure soup base is dissolved. Add chickpeas, carrots, celery, zucchini, cabbage, green beans, dried basil and dried oregano and stir all the ingredients together well.

Cover and bring to a boil over medium-high heat, then turn heat down and simmer for 10 minutes until vegetables are crisp tender, stirring occasionally. Stir in spinach and simmer for a few more minutes until spinach wilts. Taste and adjust seasoning as desired.

Meanwhile, cook pasta in a generous amount of salted water till al dente; drain and stir into soup. Soup is ready to serve, garnished with a light sprinkling of Parmesan cheese and fresh basil. You can also cool the ungarnished low FODMAP soup to room temperature and refrigerate in an airtight container for up to 5 days. Reheat as needed.