Vegan Italian Penicillin Soup (Printable Version)
A comforting plant-based Italian soup with vegetables, herbs, and pasta for a healing, soothing meal.
# What You 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 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried basil
12 - 1 bay leaf
13 - 1/2 teaspoon red pepper flakes (optional)
14 - Salt and black pepper to taste
15 - 8 cups vegetable broth
→ Add-Ins
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:
01 - In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and sauté for 3 minutes until translucent.
02 - Stir in minced garlic, diced carrots, celery, and fennel. Sauté for 5-7 minutes until the vegetables begin to soften.
03 - Add diced zucchini and halved cherry tomatoes. Cook for 2 more minutes, stirring occasionally.
04 - Sprinkle in dried oregano, thyme, basil, bay leaf, red pepper flakes, salt, and black pepper. Stir well to combine all seasonings with the vegetables.
05 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for 10 minutes to allow flavors to meld.
06 - Stir in small pasta and drained chickpeas. Simmer uncovered until pasta is al dente, about 8-10 minutes.
07 - Add chopped kale or spinach and cook for 2 more minutes until wilted and tender.
08 - Remove from heat. Stir in fresh lemon juice and garnish with chopped parsley. Adjust salt and pepper to taste. Serve hot, optionally with crusty bread.
# Expert Hints:
01 -
- The fennel is the secret weapon here and most people never think to add it to soup but it gives every spoonful a quiet sweetness that makes the whole pot taste like it took hours longer than it did.
- This freezes beautifully so you can make a double batch and have instant comfort waiting in your freezer on the nights when cooking feels impossible.
02 -
- Do not walk away while the pasta cooks because it goes from perfectly al dente to mushy surprisingly fast and nothing rescues overcooked pasta in soup.
- The soup thickens considerably as it sits so if you are making it ahead add a splash of broth when you reheat to loosen it back up.
03 -
- Tear the kale leaves off the stems before chopping because the stems never fully soften and you will end up chewing on tough stringy bits in an otherwise perfect bowl of soup.
- Add the lemon juice off the heat and at the very last moment because direct heat can make fresh lemon taste flat and bitter instead of bright and alive.