Description
The perfect soup packed with FODMAP safe vegetables to make any time of the year!
Ingredients
Scale
- 1 tbsp green onions, diced
- 2 tbsps extra virgin olive oil
- 1 cup red bell pepper, diced
- 1 cup yellow squash or zucchini
- 1 cup carrots, shredded or diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1 – 28 oz can diced tomatoes (no garlic or onion)
- 1 – 14 oz crushed tomatoes (no garlic or onion)
- 6 cups chicken broth (FODMAP safe)
- 1 – 14 oz canned chickpeas, rinsed (optional)
- 1 cup gluten-free pasta like orzo or elbow
Instructions
- Heat olive oil and sautee green onions in a large stockpot for 1-2 minutes.
- Add vegetables and saute for a few minutes until vegetables begin to soften.
- Add the salt and herbs and stir.
- Add the canned tomatoes and broth to the stockpot and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
- Add chickpeas and pasta and continue to cook for 10 minutes.
Keywords: FODMAP safe soup, FODMAP dinner, IBS meals
