Mixed Vegetables Minestrone Soup

Mixed Vegetables Minestrone Soup
Recipe type: Dinner
  • 3 tablespoon garlic flavoured olive oil
  • 3 tablespoons extra-virgin olive oil
  • 1 stick of celery, finely sliced
  • 3 carrots, peeled and chopped
  • 2 medium potato, peeled and diced
  • 2 zucchini (courgettes), chopped
  • 1 and ¼ cup (200g – ½ tin) chopped tomatoes
  • 1 litre hot water
  • ¾ cup (100g) gluten free short pasta
  • Fresh or semi dried basil
  • Salt and pepper to taste
  • ½ cup (50g) grated parmesan cheese
  • Herbs to garnish
  1. Heat garlic infused oil in a medium pan and the carrot and celery and gently sauté for a few minutes until they begin to soften slightly
  2. Add the potato, courgette, tinned tomatoes, water, herbs and seasoning
  3. Bring to a gentle boil and let the vegetable cook for 20 minutes
  4. Optional: If you want a smoother less chunky soup, mix the vegetables with a stick blender
  5. Add the gluten free short pasta
  6. Simmer gently for 8-9 minutes until the pasta is cooked
  7. Serve each bowl of soup with some grated parmesan and a drizzle of olive oil


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.