This low FODMAP and easy vegan winter soup is the tastiest way to use up leftover produce from the fridge. It’s hearty, wholesome and will keep you warm and satisfied. 

Serves: 4 | Total Time: 55 minutes

Ingredients

• 1 tbsp garlic-infused olive oil, for drizzling
• 1 cup of leek, thinly sliced (green tips only)
• 2 large carrots, cubed
• 1 small potato, cubed
• ½ celery stalk, cubed
• 400g canned diced tomatoes
• 2 cups of low FODMAP vegetable stock
• 1 ¼ cup of boiling water
• 2 cups of baby spinach
• 160g zucchini, diced
• 1 cup of canned chickpeas, drained and rinsed thoroughly
• ½ cup of wheat-free pasta (spirals or shells)
• ½ bunch fresh basil, roughly chopped (set aside a little for garnish)
• 2 tbsp of vegan parmesan

Method

1. Heat a drizzle of garlic-infused oil in a large saucepan over medium heat. Cook the leek, carrot, potato and celery, stirring for 15 to 20 minutes until the ingredients start to soften. Add a drizzle of olive oil and turn down the heat if needed (you want the vegetables soft but not too brown).
2. Add the canned tomatoes, stock, boiling water, spinach leaves, zucchini and chickpeas. Bring to the boil and simmer on medium-low heat for 10 minutes.
3. Add the pasta and basil to the soup. Cook the pasta in the soup according to packet directions or until the pasta is cooked. If the soup is too thick, add a little bit of water. Season with salt and pepper.
4. Divide the minestrone between four bowls. Add a drizzle of garlic-infused oil and a sprinkle of parmesan cheese to serve. Garnish with basil.

Recipe and image kindly contributed by Simone Austin, Advanced Sports Dietitian and Chief Health Officer of Healthylife for our Love Your Legumes eBook.