Ingredients
Scale
- 2 tbsps extra virgin olive oil
- 1 tbsp green onions, diced
- 1 small zucchini, roughly diced
- 1 medium carrot, roughly diced
- 1 cup green beans, roughly chopped into 1-inch pieces
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 – 28 oz can of no salt added diced tomatoes (make sure garlic and onion free)
- 1 –1 4 oz can of crushed tomatoes (make sure garlic and onion free)
- 6 cups low sodium chicken or vegetable broth (make sure FODMAP safe)
- 1 – 14 oz can of chickpeas, washed and rinsed well
- 1 cup gluten-free pasta of your choice
Instructions
- Heat olive oil to medium-high in a large stockpot. Add green onions and saute for 2 minutes.
- Add zucchini and carrots and saute for an additional 5 minutes.
- Add green beans, herbs, and salt and cook for an additional 5 minutes.
- Pour the canned tomatoes and broth to the pot and bring to a boil.
- Reduce heat to medium-low and simmer for 10 minutes.
- Add chickpeas and pasta and cook for an additional 10 minutes.
- Serve hot!
Keywords: FODMAP soup recipes, low FODMAP dinner recipes, low FODMAP minestrone soup
