Vegan Italian Penicillin Soup (Printable)
A comforting plant-based Italian soup with nourishing vegetables, herbs, and pasta for a healing, warming meal.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 garlic cloves, minced
04 - 2 large carrots, diced
05 - 2 celery stalks, diced
06 - 1 fennel bulb, diced (optional but recommended)
07 - 1 zucchini, diced
08 - 1 cup cherry tomatoes, halved
→ Broth & Seasonings
09 - 8 cups vegetable broth
10 - 2 teaspoons dried oregano
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried basil
13 - 1 bay leaf
14 - 1/2 teaspoon red pepper flakes (optional)
15 - Salt and black pepper to taste
→ Pasta, Legumes & Greens
16 - 3/4 cup small pasta (ditalini or small shells; use gluten-free if needed)
17 - 1 can (15 oz) chickpeas, drained and rinsed
18 - 2 cups chopped kale or spinach
19 - Juice of 1/2 lemon
20 - 2 tablespoons fresh parsley, chopped
# How-to Steps:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 minutes until translucent and fragrant.
02 - Stir in the minced garlic, diced carrots, celery, and fennel. Continue sautéing for 5 to 7 minutes until the vegetables begin to soften.
03 - Add the diced zucchini and halved cherry tomatoes. Cook for an additional 2 minutes, stirring occasionally.
04 - Sprinkle in the dried oregano, thyme, basil, bay leaf, red pepper flakes, salt, and black pepper. Stir well to coat all vegetables evenly with the seasonings.
05 - Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 10 minutes to allow the flavors to meld.
06 - Stir in the pasta and drained chickpeas. Simmer uncovered for 8 to 10 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
07 - Add the chopped kale or spinach and cook for 2 more minutes until wilted and tender.
08 - Remove the pot from heat. Stir in the fresh lemon juice and garnish with chopped parsley. Taste and adjust seasoning as needed. Serve hot, optionally accompanied by crusty bread.
# Expert Pointers:
01 -
- It tastes like something an Italian grandmother would make, except it comes together on a Tuesday with pantry staples.
- The fennel is optional but it adds this quiet sweetness that makes people ask what your secret ingredient is.
02 -
- If you add the pasta too early or cook the soup too long after the pasta goes in, it will turn mushy and absorb all the broth by the next day.
- The lemon juice loses its sparkle if you boil it, so always stir it in off the heat for the brightest flavor.
03 -
- Dice all your vegetables before you turn on the stove so you are not scrambling to chop while things are already cooking.
- Let the soup rest for five minutes off the heat before serving because the texture and flavor settle into something noticeably better.