Recipe for allergy sufferers:

This 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.

The 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.

If you would like to read more <click here> or visit Susan's web site www.allergybaking.co.uk

This recipe is dairy free, gluten free, wheat free and egg free.

Ingredients for Minestrone Soup

1 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

How to make Minestrone Soup

• The 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 off.

• Thinly slice the onion, carrot and celery.

• Cut the cabbage into thin strips.

• Trim the leeks wash well under cold running water and then shred finely.

• Put the prepared vegetables into a large pan.

• Drain the haricot beans.

• Add the green beans, tomatoes, drained haricot beans, parsely, basil, salt, sugar and water.

• Bring to the boil. Lower the heat and cover the pan.

• Simmer for 1 hour.

• Add the pasta and simmer for a further 30 minutes (or until the pasta is plumb and tender.

• Serve with bread allowed in your diet.

This soup freezes well.

Serves 4

Susan Swann
www.allergybaking.co.uk

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