Prep: 30 mins

Cook: 45 mins

Yields: 4 - 6 servings

A healthy and hearty low FODMAP minestrone is perfect for a quick supper or winter's night. Recipe by Charlotte Miller from Food & Joy.

Minestrone Recipe 786x1048
Imperial
Metric

Ingredients

  • 1/4 cup live oil
  • 2 medium parsnip, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 medium turnip, peeled and diced
  • 1/2 cup dry white wine
  • 2 sprigs thyme
  • 400g pulp tomatoes, plain
  • 1 medium zucchini, grated
  • 1 cup parsley, chopped
  • 1/2 lemon, juiced
  • 1/2 fennel, green parts only, finely sliced
  • Salt and pepper to taste
  • 1/2 cup parmesan, grated (optional if tolerated)

Method

  • Warm the olive oil in a deep heavy based pot and add your chopped parsnip, celery, carrot and turnip.
  • Cook down well, stirring frequently until vegetables are soft and starting to colour.
  • Add white wine, bring to the boil and reduce by a third.
  • Add thyme sprig, tomato pulp and ½ litre water (or FODMAP friendly vegetable stock if you have some) - if you prefer a thinner soup consistency you can add more water.
  • Bring to the boil then turn down to a simmer, allowing the soup to reduce slightly. When the consistency is correct, add the grated zucchini, bring the soup back to the boil then remove from heat.
  • Add parsley, lemon juice, finely sliced raw fennel, salt and pepper.
  • Serve with parmesan if using.

Recipe by Charlotte Miller from Food & Joy.

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