The FODMAP Solution by Shasta Press

Author:Shasta Press
Language: eng
Format: epub
Publisher: Callisto Media Inc.

Minestrone

MAKES 6 TO 8 SERVINGS

Moderate FODMAP

This fragrant, delicious soup takes a few liberties with the classic recipe: walnuts replace the beans, rice vermicelli replaces wheat pasta, and green onions (just the tops!) add the sharp flavors you expect. If you are using canned tomatoes, check the label to avoid added sugar.

1 tablespoon olive oil

½ cup minced green onions, green portion only

1 celery stalk, thinly sliced

1 teaspoon dried oregano

1 teaspoon dried basil

1½ cups tomatoes with their juice

6 cups chicken or vegetable broth

1 dried bay leaf

2 sprigs fresh oregano or basil

12 ounces chopped fresh kale

9 ounces rice vermicelli

¼ cup chopped walnuts

½ cup grated Parmesan cheese

Kosher salt and freshly ground black pepper

1. Heat the olive oil in a soup pot over medium-high heat. Add the green onions, celery, oregano, and basil. Sauté, stirring occasionally, until the vegetables are bright green and tender, 4 to 5 minutes.

2. Add the tomatoes, broth, bay leaf, and sprigs of oregano, and stir to combine. Reduce the heat to medium-low and simmer until the soup is flavorful, 12 to 14 minutes.

3. Add the kale, vermicelli, and walnuts. Simmer until the kale and vermicelli are fully cooked and tender, 12 to 14 minutes. Remove and discard the bay leaf and oregano sprigs.

4. Just before serving, return the soup to a simmer. Stir in the Parmesan and season with salt and pepper.

5. Serve in warmed bowls.

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