Low FODMAP Vegetable, Pasta & Bean Soup

Name: Low FODMAP Vegetable, Pasta & Bean Soup
Total time: 45 min
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 leek bulb; 8 cups (2 L) water; 1, 28- ounce (794 g) can crushed tomatoes; 1, 15.5- ounce (439 g) can canned cannelinni beans or 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 green 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

www.fodmapeveryday.com

Our Low FODMAP Vegetable, Pasta & Bean Soup is hearty & nourishing - and easy to make in ONE POT! And it happens to be vegan, feeds a crowd and keeps well.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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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 leek bulb
8 cups (2 L) water
1, 28- ounce (794 g) can crushed tomatoes
1, 15.5- ounce (439 g) can canned cannelinni beans or 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 green 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