Description
This vegan Italian Penicillin Soup is a comforting and flavorful dish featuring fresh vegetables, aromatic herbs, and tiny pastina pasta in a rich, savory broth.
Ingredients
Scale
- 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 low-sodium vegetable broth
- 1 bay leaf
- 1 tsp white miso paste
- 1 cup dry Pastina pasta, cooked
- Juice of ½ lemon
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat 1 tbsp of olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, parsnip, and bell pepper. Cook for 5-7 minutes until the vegetables are soft.
- Stir in the minced garlic, fresh thyme, and rosemary. Cook for 1-2 minutes until fragrant.
- Pour in the vegetable broth. Stir in the white miso paste and add the bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
- Use an immersion blender to blend about half of the soup directly in the pot until smooth and creamy.
- Stir in the cooked pastina, lemon juice, and chopped parsley. Season with salt and pepper to taste. Serve hot.
Notes
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- This soup freezes well for up to 3 months.
- When reheating, add a splash of water or broth to thin the soup.
- Chop vegetables to a uniform size for even cooking.
- Fresh herbs and lemon juice enhance the flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal