Low FODMAP Summer Garden Vegetable Soup - FODMAP Everyday

Ingredients

• 1/4 cup (60 ml) olive oil
• 2 whole garlic cloves, (peeled)
• 1 cup (48 g) finely sliced leeks, (green parts only)
• 1/4 cup (16 g) finely chopped scallions, (green parts only)
• 8 cups (2 L) Low FODMAP Vegetable Broth, homemade or purchased
• 1 pound (455 g) red potatoes, (scrubbed and cut into large bite-sized pieces)
• 2 medium carrots, (peeled and cut into bite-sized pieces on the diagonal)
• 12 ounces (340 g) plum tomatoes, (cored and chopped)
• 6 ounces (170 g) green beans, (ends trimmed, cut into thirds)
• 1 medium zucchini, (ends trimmed away, cut into quarters lengthwise, then cut into bit-sized chunks)
• 1 cup (164 g) yellow corn kernels, (fresh off the cob)
• 1/2 large fennel bulb, (stalks and fronds discarded, cut into 1/2-inch (12 mm) wide slices)
• 2 ounces (55 g) kale, (tough stems removed, torn into large bite-sized pieces)
• 3 ounce (85 g) piece of rind of Parmesan cheese ((omit if vegan))
• Kosher salt
• Freshly ground black pepper
• Low FODMAP Basil Pesto, (optional)