Vegetable minestrone for a cool evening

A tomato-based soup with small pasta shapes and plenty of vegetables. Choose a stock that matches your dietary needs.

Serves or makes: 4

Ingredients

• 2 carrots
• 1 zucchini
• 1 red capsicum
• 100 g green beans
• 400 g tinned tomatoes
• 1 litre onion- and garlic-free stock if required
• 120 g small gluten-free pasta
• 30 mL olive oil
• 1 teaspoon dried oregano

Method

1. Dice the carrots, zucchini and capsicum and slice the beans.
2. Warm the oil in a large saucepan. Soften the carrots for five minutes, then add the other vegetables, tomatoes, stock and oregano.
3. Simmer for 15 minutes. Add the pasta and cook for the time on its packet, stirring regularly.
4. Add water if the soup becomes too thick. Serve in four bowls and adjust portions to your own tolerance.

Make it work for you

These recipes are cooking ideas, not individually tested or certified low-FODMAP, low-histamine or allergen-free meals. Check every ingredient and your own portion guidance. Measurements are metric; teaspoons are 5 mL. Oven temperatures are conventional; follow your oven’s guidance for fan settings.

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