Low-FODMAP Minestrone Vegetable Soup Recipe; Gluten-free, Vegan

Name: Low-FODMAP Minestrone Vegetable Soup Recipe; Gluten-free, Vegan
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 2 tablespoons onion-infused oil; 2 tablespoons garlic-infused oilfor tips on how to find these oils, see my low-FODMAP recipe swap blog; 2 medium carrots, chopped into small squares; ½ cup (8 tablespoons) tomato paste; 2 tablespoons is one low-FODMAP serving (this is 4 servings); Total of 2 cups additional chopped vegetables; ½ cup each of your choice:potatoes, yellow squash, zucchini, eggplant, pumpkin, broccoli heads; ½ teaspoon dried oregano; ½ teaspoon dried thyme; salt and pepper to taste; 16 ounces canned diced tomatoes, with their liquid (ensure no high-FODMAP additives); About 4 ounces in one low-FODMAP serving; 4 cups (32 ounces) low-FODMAP vegetable broth (try my low-FODMAP Happy Vegetable Base Soup) or low-FODMAP chicken broth for non-vegan version; Be cautious with store bought stocks/broth. 'Natural flavors' in ingredient lists often contain onion and garlic. I make my own broths to ensure they are low-FODMAP, lower in sodium and so much better tasting; See my Top 11 tips for a low-FODMAP diet for more information; or download our free low-FODMAP Happy Gut Guide; 2 cups water; 1 cup gluten-free, low-FODMAP macaroni or other small low-FODMAP pasta noodles; I used Ronzoni brand GF macaroni: contains white rice flour, brown rice flour, corn flour, quinoa flour, mono and diglycerides; ½ cup canned lentils (optional); Note: canned lentils are low in FODMAPs due to the canning juices removing some of the high-FODMAP carbohydrates. Do not substitute regular lentils; 1/2 cup is one low-FODMAP serving; 3/4 cup baby spinach, chopped kale or chopped collard greens; this is approximately 1/2 low-FODMAP serving for spinach and collard greens, 1 serving for kale; 2 teaspoons freshly squeezed lemon juice