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–+ servings

Italian Penicillin Soup

A comforting and nourishing plant-based soup packed with flavor and healthy vegetables, perfect for any time you need a warm embrace in a bowl.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Plant-Based
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the broth
  • 8 cups vegetable broth Use low-sodium broth if preferred.
  • 1 medium onion, peeled and quartered
  • ¼ inch ginger
  • 2 medium carrots, peeled
  • 4 sticks celery, sliced in half
  • 6 cloves garlic
  • 1 tsp salt Omit if vegetable broth is already salty.
  • 1.5 cups dry pastina Can substitute with other small pasta shapes.
  • freshly cracked black pepper To taste.
  • 1 cup fresh parsley, chopped For garnish.

Method
 

Preparation
  1. Add 8 cups of vegetable broth to a large soup pot and bring it to a boil.
  2. Carefully add your quartered onion, ginger, peeled carrots, halved celery sticks, and garlic.
  3. Reduce the heat to a simmer and let the vegetables cook for 25 minutes, or until slightly softened.
  4. In a separate pot, cook 1½ cups of pastina according to package directions until al dente, then drain and set aside.
Blending
  1. Use a slotted spoon to remove the softened vegetables from the broth and transfer them to your blender.
  2. Add about 2 cups of the hot broth into the blender with the vegetables. Blend until a thick, smooth puree is formed.
Combining
  1. Pour the pureed vegetable mixture back into the large soup pot with the remaining broth and stir well to combine.
  2. Adjust seasoning with salt and pepper as needed.
Serving
  1. Spoon a portion of the cooked pastina into individual bowls.
  2. Ladle the hot soup over the pasta.
  3. Garnish with fresh parsley and cracked black pepper. Serve immediately.

Nutrition

Serving: 1Calories: 285kcalCarbohydrates: 61gProtein: 9gFat: 1gSaturated Fat: 0.04gSodium: 2516mgFiber: 4gSugar: 9g

Notes

You can adjust salt based on the sodium content of your broth. To make it creamy, stir in coconut milk at the end. Avoid overcooking the pasta.

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