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Dice the potato and carrot, finely slice the celery, finely chop the green leek tips, and remove the rind and cut the bacon into small pieces.
Place a large saucepan over medium heat. Add the garlic infused oil, carrot, bacon, potato, celery and green leek tips. Saute gently for 15 to 20 minutes until the ingredients start to soften.
Add a drizzle of olive oil and turn down the heat if needed (you want the vegetables soft but not too brown).
While the veggies soften, dice the zucchinis, and thinly slice the spinach leaves. Make the low FODMAP stock if needed. Drain and rinse the chickpeas, before draining again.
Then add the canned tomatoes, low FODMAP stock, hot water, diced zucchinis, spinach leaves, and chickpeas. Bring to the boil and allow to simmer on medium-low heat for 10 minutes.
Measure out the pasta and roughly chop the basil (leaves and stalks). Reserve any small basil leaves for garnish.
Add the pasta and basil to the soup. Cook the pasta in the soup according to packet directions, or until the pasta is cooked (if you are using the soup for lunches, under cook the pasta by 1 to 2 minutes to stop it going mushy).
If the soup is too thick, add a little bit of water.
Season with salt and pepper. Garnish with baby basil leaves and add a drizzle of garlic infused oil and a sprinkle of parmesan cheese (if desired).