1 Small fennel bulb (about 250g), trimmed and finely chopped
200g Low FODMAP greens, such as collard or swiss chard, stems removed and finely chopped
150g Gluten-free pasta
2 Large carrots, finely chopped
3 Tbsp Garlic-infused olive oil or 3 Tbsp olive oil and 2 garlic cloves, pickled in vinegar, crushed
1 Lemon
1 Parmesan rind, plus extra parmesan to serve
2 Tsp Dried oregano
½ Tsp Sugar
¼ Tsp Chilli flakes (optional)
Add the oil to a large saucepan and place over a medium heat. When hot and glossy, add in the fennel, carrots, sugar and a large pinch of salt. Sautee for 10 minutes, or until just soft.
Stir through the oregano and chilli flakes if using and then pour in the hot stock. Add the juice of 1 lemon and the parmesan rind. Season generously and stir to combine.
Bring the soup to the boil then add in the greens, drained beans and pasta. Cook for 5-7 minutes, depending on the size of your pasta, or until it is al-dente and the chard or your greens are wilted.
Ladle the soup into bowls and top with another grating of parmesan and lemon zest and a generous crack of black pepper.
Emma Hatcher
Recipe created by cook and author Emma Hatcher (www.shecanteatwhat.com).
Copyright of Bay’s Kitchen. Please do not reprint without permission.
