The time for long sleeves, many layers and Ugg boots is almost gone for another year. While I am a true winter baby and always will be, I can say that this year I am looking forward to some warmer weather and more daylight hours. But there are so many things to love about winter: scarves, drinking a billion cups of tea a day (who am I kidding, I do this in summer too), snuggling up on the couch with a book and a blanket, and warming yourself from the inside out with a big bowl of minestrone.

In my opinion, soup needs to be hearty and chunky in order for it to be classed as a meal. I am not about eating lunch or dinner and then getting hungry again an hour later because my meal was not filling enough.

This is why I class minestrone as the queen of all soups. It is full of veggies (and pasta, cha-ching) and hence will keep you full and satisfied, tastes delicious and can be generally doused in parmesan cheese and still remain FODMAP friendly.

As a side note, I was so relieved when I found out parmesan was a safe food. It has got to be one of my favourite cheeses. I used to sprinkle it on chocolate ice cream as a child (no, I don’t know what I was thinking) and once I even sent a dish of it back at a restaurant when I was 6 because I knew it was off (what a snob).

Anyway – back to the soup. This recipe is modified as compared to a more traditional minestrone to make it friendly for those of us on the low FODMAP diet, but I believe it still delivers. I made mine in a slow cooker but the recipe could easily be made on a stovetop in a soup pot – just add some more liquid as needed because more of it will evaporate, and adjust the cooking time.

It’s a fantastic make-ahead lunch option during winter, a great freezer meal to pull out and reheat when needed, and a wonderful family dinner. Pair it with some low FODMAP bread or parmesan crisps (my mouth waters at the thought), and you are good to go!


Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 people


  • 2 medium carrots
  • 1 large potato
  • 1 stalk celery
  • 1/4 cabbage of choice
  • 1 can diced tomatoes
  • 1 low FODMAP chicken stock cube
  • 3 cups water
  • mixed herbs
  • 1/2 cup gluten free pasta
  • parmesan


  1. Add all ingredients to the slow cooker except the pasta and parmesan, place the lid on and cook on low for 5 hours or until vegetables are tender.

  2. When the soup is ready, cook the pasta and stir it through before serving. Top with parmesan if desired.

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