for allergy sufferers:
recipe for Minestrone Soup comes from Susan Swann who
has written the book Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
recipe is dairy free, gluten free, wheat free and egg
medium sized leek
1 large onion
1 medium sized carrot
2 large celery stalks
Small pack of green beans
175g (6oz) whit or green cabbage
400g (14oz) can tomatoes
50g (2oz) haricot beans soaked over night
2 level tbsps finely chopped parsley
1 level tsp basil
1 - 2 level tsps of salt.
1 level tsp granulated sugar
¾ litre (1½ pts) water
50g (2oz) broken rice paste
to make Minestrone Soup
night before soak the haricot beans in a bowl with
enough water to cover them completely. Just before
you start to make the soup drain all the excess water
slice the onion, carrot and celery.
the cabbage into thin strips.
the leeks wash well under cold running water and then
the prepared vegetables into a large pan.
the green beans, tomatoes, drained haricot beans,
parsely, basil, salt, sugar and water.
to the boil. Lower the heat and cover the pan.
the pasta and simmer for a further 30 minutes (or
until the pasta is plumb and tender.
with bread allowed in your diet.
soup freezes well.
order your copy of Cakes and Cookies for Children on Restricted
BOOK IS CURRENTLY OUT OF PRINT