Low FODMAP minestrone soup - George Eats

Ingredients

• 125ml (1/2 cup)* olive oil
• 1/2 - 1 head garlic cloves (papery skin removed and sliced)
• 60ml (3 tablespoons)* olive oil
• 2 leek greens (thoroughly washed and sliced thinly)
• 50g spring onion greens (sliced)
• 1/2 bunch basil (soft stems and leaves (reserve remaining 1/2))
• 1/2 bunch flat leaf parsley (soft stems and leaves (reserve remaining 1/2))
• 100g (4 tablespoons)* tomato paste
• 200 g carrot (small cubes)
• 1 zucchini (small cubes)
• 1 - 1 1/2 litres (1000-1250ml) water or low FODMAP vegetarian stock
• 1-2 tablespoons nutritional yeast
• 1/2 - 1 tablespoon gluten free dark miso
• 2-3 teaspoons dried sage leaves
• 2-3 teaspoons dried oregano
• 1 - 1 1/2 teaspoons salt (to taste (to taste if you use stock))
• Fresh pepper (to taste)
• Squeeze of fresh lemon juice
• 1 x 400g can beans of choice (see body of post drained and rinsed)
• 100 g gluten free pasta (I used mini macaroni)
• Juice of 1/2 a lemon
• Remaining herbs
• Sea salt flakes
• Vegetarian parmesan (optional)