Homely minestrone soup

Although this is free from onion, beans and chickpeas, my husband and i still really enjoyed this minestrone soup. Has a great hearty flavour and full of goodness. Perfect for a cold winters night!

INGREDIENTS: serves 3-4

* 1 large potato- cut into small cubes
* 1 large carrot-cut into small cubes
* 2 celery stalks-thinly slices
* 1 zucchini- cut into small cubes
* Handful of baby spinach- roughly chopped
* 1 garlic clove- crushed
* 1 can of whole or diced tomatoes
* 1 cup chicken stock- this measurement can depend on how thick or watery you like your soup
('Campbells real stock' chicken stock is fructose friendly, Im not sure if it 100% celiac friendly so check label)
* GF pasta - amount is up to how much pasta you like in you meal
* Small bunch of basil- roughly chopped
* Olive oil, salt, pepper,
* Dried Oregano, basil or thyme leaves to taste
* 2 Bay leaves
* Splash or red wine vinegar
* 4 Rashers of good quality bacon- thinly sliced (make sure you check ingredients as some are sweetened with honey, (i found one in 'Harris Farm' that is sweetened with just plain dextrose)

DIRECTIONS:

* Pour a few splashes of olive oil in large cooking pan and turn on a low heat
* Add chopped vegetables, bacon, garlic, finely sliced basil stems (remove basil leaves to use at end) salt, pepper and herbs to pan, keep on low heat for about 20 with lid slightly ajar stirring occasionally. (add more olive oil if required)
* When vegetables are soft, add in can of tomato, a splash of red wine vinegar and bay leaves and simmer for about another 15 min
* As all gluten free pastas can have different cooking times i cooked the pasta separately instead of adding it to the soup, this avoids it becoming mushy as GF pasta can do. After it has cooked in a separate pan, drain and rinse with cold water then add to soup at very end
* Pour in desired amount of chicken stock, torn baby spinach and a few of the basil leaves
* Allow to simmer for another few minutes and taste to see if it needs more salt, pepper, stock etc
* Remove bay leaves and stir through the pasta
* Serve with a drizzle of olive oil and the torn basil leaves and some crusty gluten free bread (i love drizzling the bread with a little olive oil and frying on a griddle pan, gives a lovely taste)


PS: With the combination of the clove of garlic and the can of tomato i found i was ok when eating just this, however i have a 'fructose overload' if i have fruit or something after this meal. Just be aware of this. Dont want to making you guys sick!!