My one-pot gluten free minestrone recipe is so simple and easy to make! Plus, mine is onion and garlic free too. I have added low FODMAP notes in the ingredients for those who need it.
Heat up your garlic infused oil in a large pan that you are going to cook your soup in.
Add your chopped carrots and potato to the pan and fry for about 5-10 minutes until a little softened. I move them around quite a bit whilst cooking.
Add your courgette, spring onion greens, tomato puree, chopped tomatoes and stock to the pan and bring it to the boil. Then simmer for another 10 minutes or so.
Add in your chickpeas just before you then add your pasta. I allow my pasta to cook for less than the usual time that you would cook it. Maybe two minutes less - it's cooked but it doesn't fall apart like many gluten free pastas eventually do. (For me this was cooking it for about 7 minutes)
Once the pasta has been in for 3-4 minutes I also add in my kale to gently cook until the soup is ready!
Once the pasta is cooked to your liking the soup is ready to go. Season with some salt and pepper and serve up. Enjoy!