2 carrots, chopped
4 sticks celery, chopped
1 tbsp olive oil
2 tbsp sugar
2 tbsp tomato purée
2 bay leaves
few sprigs thyme
3 zucchini, chopped
400g can chopped tomatoes
1.2l low FODMAP vegetable stock
100g parmesan or vegetarian equivalent, grated
140g small gluten free pasta shapes
small bunch basil, shredded
Gently cook the carrots and celery in the oil in a large saucepan for 20 mins, until soft.
Splash in water if they stick. Add the sugar, purée, herbs and zucchini and cook for 4-5 mins on a medium heat until they brown a little.
Pour in the tomatoes and stock, then simmer for 20 mins.
If you’re freezing it, cool and do so now (freeze for up to three months).
If not, add half the Parmesan and the gluten free pasta and simmer for 6-8 mins until pasta cooked.
Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding gluten free pasta and cheese and continuing as above.
Recipe adapted from: Good Food