Eosinophilic Esophagitis Friendly Minestrone Soup
Total time55 min
Prep time20 min
Cook time35 min
4.6(7)
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Learn more →Ingredients
6 servings
- 3 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 6 cups chicken broth
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp red pepper flakes (optional)
- salt and pepper, to taste
- 1 cup gluten free pasta (small shapes such as elbows or ditalini), dry
- 3 cups baby spinach, loosely packed
- 1 tbsp fresh lemon juice
For serving
- ¼ cup parmesan cheese, finely grated, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Heat the garlic-infused oil in a large pot or Dutch oven over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots begin to soften and the scallions are wilted, about 6–8 minutes.
- 2
Add the zucchini and tomato paste and stir to coat the vegetables. Cook for 2 minutes, until the tomato paste deepens in color and smells fragrant.
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