Low FODMAP White Minestrone with Tofu
Cabbage, fennel, and parsnips compliment gluten-free pasta, while tofu replaces beans in this vegan Low FODMAP White Minestrone with Tofu soup.
Servings 6 people
Ingredients
- 2 tablespoons FODY Garlic Infused Oil
- 2 carrots, chopped
- 2 parsnips, chopped
- 1 fennel bulb, chopped
- 1 celery rib, chopped
- 2 cups shredded green cabbage (not savoy)
- 1 cup sliced scallions, green parts only (about 1 bunch)
- 8 cups water or Low-FODMAP Vegetable Broth (see recipe below)
- 1 1/2 teaspoons kosher salt (or to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dried sage
- 1/8 teaspoon nutmeg
- 1 cup gluten-free shells pasta
- 1 recipe Basic Marinated Baked Tofu
Instructions
- In a large pot or Dutch oven, heat the garlic oil over medium-high heat. Add the carrots, parsnips, fennel and celery and cook 8 to 10 minutes, stirring occasionally, until slightly softened.
- Add cabbage and scallions and saute until cabbage is wilted. Add the water or broth, salt, thyme, rosemary, pepper, sage, and nutmeg. Bring to a boil, reduce heat and simmer 15 minutes.
- Add the pasta and simmer 15 minutes more, or until the pasta is tender.
- Stir in the baked tofu and serve.
Notes
Dianne's Quick Low-FODMAP Vegetable Broth: Simmer 10 cups water with 2 carrots, 1 celery rib, a handful of fresh parsley sprigs, a couple of bay leaves, a bunch of scallions (green parts only) and a pinch of peppercorns. Simmer uncovered about 30 minutes and strain. Makes about 8 cups.
Another Option: Use 8 cups water plus 1 1/2 tablespoons FODY Vegetable Soup Base.