Ingredients
- 2 tbsps extra virgin olive oil
- 1 tbsp green onions, diced
- 1 small zucchini, roughly diced
- 1 medium carrot, roughly diced
- 1 cup green beans, roughly chopped into 1-inch pieces
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 1 – 28 oz can of no salt added diced tomatoes (make sure garlic and onion free)
- 1 –1 4 oz can of crushed tomatoes (make sure garlic and onion free)
- 6 cups low sodium chicken or vegetable broth (make sure FODMAP safe)
- 1 – 14 oz can of chickpeas, washed and rinsed well
- 1 cup gluten-free pasta of your choice
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