Green minestrone soup

This low-FODMAP friendly Green Minestrone Soup is a vibrant and nourishing dish that’s both gentle on the stomach and packed with fresh, wholesome ingredients. This recipe is perfect for those seeking a light yet satisfying meal that’s easy to prepare and full of flavor.

If you’re looking for a flavorful, fresh, and low-calorie soup, this low-FODMAP green minestrone soup recipe is the perfect choice. With just a handful of ingredients you likely already have at home, it’s a nourishing option that’s both light and satisfying. If you enjoy this recipe, you might also want to try my Creamy Kale and Mushroom Soup—it’s a comforting dish that’s definitely worth a taste.

This recipe is straightforward, making it ideal even for beginners or those who don’t cook often. When developing recipes, I always take note of what didn’t work on my first try and how I improved it in later versions. I’ve included all those tips and adjustments below, so you can enjoy a perfect bowl of soup on your first attempt.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Spinach
• Green peas
• Celery
• Onion
• Garlic
• Vegetable stock
• Bay leaves
• Salt and ground black pepper for taste

How to make low fodmap green minestrone soup

1. In a large, deep pot, gently warm a generous tablespoon of olive oil over medium heat, allowing it to coat the bottom evenly. While the oil heats, finely chop a medium-sized onion and a few stalks of celery. Once prepared, add the onion, celery, and a couple of cloves of minced garlic to the pot. Sauté these aromatic vegetables, stirring occasionally, until they become soft and fragrant, a process that should take about 5 minutes.

2. Next, add a cup of fresh green peas to the pot, giving them time to cook and absorb the flavors, which will take another 5 minutes. Meanwhile, rinse a generous handful of fresh spinach leaves thoroughly, then carefully shred them. Add the shredded spinach to the pot, followed by pouring in several cups of rich vegetable broth.

3. At this point, it’s time to season your soup. Sprinkle in your favorite spices, adding depth and warmth to the flavor profile. Toss in a couple of bay leaves for an earthy undertone, then let the soup simmer gently for an additional 5 to 10 minutes, allowing all the flavors to meld together beautifully.

4. Before serving, do a taste test and adjust the seasoning as needed, ensuring every spoonful is perfectly balanced. Your vibrant and nourishing spring green minestrone soup is now ready to be enjoyed.

Tips and mistakes to avoid for beginner cooks

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. If for some reason the liquid content is too much in the pot or you would just like to thicken the soup, you can thicken it with a cornstarch slurry. Depending on the situation on hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.
3. When you are preparing the spinach, don’t forget to remove the tough stems, we only need the leaves in this soup recipe cause we already have the celery for that crunchy texture.

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How to store leftover soup

If you have any leftovers, you can freeze the soup in an air-tight container or zip lock bag and it will be good for up to 3 months in the freezer or 3-4 days in the fridge. My daughter and I loves this green minestrone soup so much that there are usually no leftovers. We are simply taking advantage of the fact that it is low in calories and suits low FODMAP diet.

To reheat, place the green minestrone soup over medium heat in a saucepan and stir occasionally until it is hot, or heat it in the microwave for a few minutes.