Low FODMAP Vegetable, Pasta & Bean Soup - FODMAP Everyday

Ingredients

• 2 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent)
• 3/4 cup (48 g) finely chopped scallions, (green parts only)
• 1/4 cup (18 g) finely chopped leeks, (green parts only)
• 8 cups (2 L) water
• 1, 28- ounce (794 g) can crushed tomatoes
• 1, 15.5- ounce (439 g) can chickpeas, drained, (rinsed and drained again)
• 12- ounces (340 g) diced butternut squash
• 8- ounces (225 g) red potatoes, (scrubbed and cut into small bite-sized pieces)
• 6- ounces (170 g) cleaned and trimmed kale, (chopped finely)
• 3 medium carrots, (scrubbed, trimmed and cut into thick rounds (1/2-inch/12 mm or even larger))
• 2 cups (150 g) sliced bok choy
• 1 medium patty pan or yellow squash (scrubbed, trimmed and cut into thick rounds (about 1/2-inch/12 mm thick))
• 1 medium zucchini (scrubbed, trimmed, quartered and cut into small bite-sized pieces)
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 1 cup (100 g) raw gluten-free elbow or small shell shaped pasta