1 tbsp rapeseed oil
1 large zucchini, finely diced
1l boiling low FODMAP vegetable stock
200g green beans, chopped
3 tomatoes, chopped
1 tbsp garlic infused oil
small pack basil
40g freshly grated Parmesan - or vegetarian alternative
Heat the oil in a large pan and fry the zucchini for 5 mins to soften. Pour in the stock, add the green beans, half the tomatoes, and simmer for 5-8 mins until the vegetables are tender.
Meanwhile, blitz the remaining tomatoes, the garlic infused oil and basil in a food processor (or in a bowl with a stick blender) until smooth, then stir in the Parmesan.
Stir the sauce into the soup, cook for 1 min, then ladle half into bowls or pour into a flask for a packed lunch. Chill the remainder. Will keep for a couple of days.
Recipe adapted from: Good Food