Low FODMAP Zuppa Toscana Soup

Steps

1. 1Prep the vegetables. Peel and slice the potato into bite-sized pieces, finely slice the green leek leaves and the spinach/kale, then rinse and drain the cannellini beans. Place to one side.
2. 2Place a large, heavy-bottomed pot over medium-high heat. Add the garlic infused oil and fry the pork until lightly golden. Add the leek, butter/dairy free spread, thyme, chilli flakes (if using), and oregano and fry for a further 1-2 minutes until fragrant. Scoop the pork mixture out of the pot and place it in a bowl to one side.
3. 3Return the pot to the heat. Add the potatoes, stock, water and salt. Bring the potatoes to the boil and then cook for 15 minutes until tender (leave the lid off).
4. 4While the potatoes cook, fry the bacon until crispy or cook in the airfryer at 190ºC (375ºF) on airfryer mode for about 7 minutes. Once cooked, remove from the pan and dice.
5. 5In a glass, mix the flour with enough water to form a smooth paste (normally a few tablespoons).
6. 6Once the potatoes are cooked, lightly mash to break up the potatoes in the liquid (this helps thicken the soup) - it’s okay to leave some chunky bits. Then, add the flour mixture to the soup along with the spinach/kale, cannellini beans, pork mixture and a few grinds of black pepper. Allow the soup to simmer for a couple of minutes until the spinach/kale has wilted. Then stir through the milk and cream. Allow to heat for 1-2 minutes, then taste and add more salt and pepper as needed.
7. 7Serve the low FODMAP Zuppa Toscana soup in bowls and garnish with grated Parmesan cheese and crispy bacon bits.
8. 8Storage notes: This soup freezes well for 1-2 months, so make a double batch and freeze some for easy meals.