Italian Penicillin Soup
This vegan Italian Penicillin Soup is your new go-to for a cozy, feel-good meal. It’s a warm bowl full of fresh vegetables, fragrant herbs, and tiny pastina pasta, all swimming in a rich and savory broth.
Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 yellow bell pepper, diced
- 1 parsnip, peeled and diced
- 3 garlic cloves minced
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- 6 cups vegetable broth, low-sodium
- 1 bay leaf
- 1 tsp white miso paste
- 1 cup dry Pastina pasta, cooked
- ½ lemon juiced
- ¼ cup fresh parsley, chopped
- salt and pepper to taste
Instructions
- Sauté Vegetables: First, heat 1 tbsp of olive oil in your big pot. Toss in the onion, carrots, celery, parsnip, and bell pepper, and cook them for 5-7 minutes until they get nice and soft.
- Add Aromatics: Now, stir in your 3 minced garlic cloves, 4 sprigs of thyme, and 1 sprig of rosemary. Cook for just a minute or two until everything smells amazing.
- Simmer Broth: Pour in 6 cups of vegetable broth, and then add 1 tsp of miso paste and 1 bay leaf. Let it come to a boil, then let it happily simmer for 15-20 minutes.
- Blend Soup: Use your immersion blender to carefully blend about half of the soup right in the pot until it's smooth. This makes it super creamy!
- Combine and Serve: Stir the 1 cup of cooked pastina into your soup. Add the juice of ½ a lemon and ¼ cup of fresh parsley, season it just right, and get ready to ENJOY!!!
Notes
- You can store leftovers in a sealed container in your fridge for about 3 days.
- This soup is a freezer-friendly dream! It will keep for up to 3 months.
- When you reheat the soup, add a little splash of water or broth to thin it out.
- Try to chop your veggies all the same size so they cook perfectly together.
- Using fresh herbs and a squeeze of lemon really makes all the flavors sing.