The beauty of this dish is that is can easily be spruced up to fit anyone’s dietary habits, likes, and restrictions.
Hers: bean-free minestrone with brown basmati rice and sweet potato  topped with parsley
His: bean-free minestrone with gluten O’s and parsley

NO-BEAN MINESTRONE SOUP [LOW FODMAP OPTION]
No Whey Lady
Ingredients // Pantry items:

1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 yellow onion – diced
1 garlic clove – minced
2 cups chopped leeks
3 large sprigs of celery – chopped
1/2 a red bell pepper – diced
3 zucchini or summer squash (or both!) – largely diced
2 Roma tomatoes – largely diced
2 cups of green beans – cut into 1-inch pieces
1/2 cup parsley – chopped
Chicken stock or bone broth (or sub veg broth for a plant-based option)
2 dried bay leaves
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions:
Heat 1 tablespoon of olive oil in a soup pot on medium-high heat
Add onion, garlic, leeks, celery, and red pepper to the pot. Stir occasionally until soft (but not brown) – about 10 minutes
Add 3 cups of broth and 3 cups of water along with 1/2 teaspoon salt, 1/2 teaspoon thyme, bay leaves, and pepper as you please and bring the pot to a simmer
Then add zucchini, tomatoes, and green beans and let it all cook together for about 10 minutes
Take off heat, add 1 tablespoon of balsamic vinegar, taste test for salt and pepper, and serve with fresh parsley // any extra fixings you desire

The beauty of this dish is that is can easily be spruced up to fit anyone's dietary habits, likes, and…

Posted by BONED Broth on Wednesday, September 5, 2018

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