Vegan Italian Penicillin Soup (Printable)
A comforting plant-based Italian soup with vegetables, herbs, chickpeas, and pasta for a healing, warming bowl.
# 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 - 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
# 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.
02 - Stir in the minced garlic, diced carrots, celery, and fennel. Sauté for 5 to 7 minutes until the vegetables begin to soften.
03 - Add the diced zucchini and halved cherry tomatoes. Cook for 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, cover the pot, and let simmer for 10 minutes to allow the flavors to meld.
06 - Stir in the small pasta and drained chickpeas. Simmer uncovered for 8 to 10 minutes until the pasta is al dente.
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. Adjust seasoning with salt and pepper to taste. Serve hot, optionally accompanied by crusty bread.
# Expert Tips:
01 -
- It delivers the same soul warming comfort as traditional penicillin soup but keeps everything plant based and deeply Italian in spirit.
- The combination of tiny pasta, creamy chickpeas, and a lemon kissed broth will make you close your eyes on the first spoonful.
02 -
- Add the lemon juice only after removing the pot from the heat because boiling it can make the broth taste slightly bitter instead of bright.
- If you add the pasta too early or leave the soup sitting on the heat too long, it will absorb all the broth and turn into a thick stew by the next day.
03 -
- Dice all your vegetables to roughly the same size so they cook evenly and every spoonful feels balanced.
- If you want extra depth without extra effort, let the soup rest for thirty minutes off the heat before serving because the flavors meld and deepen in ways that immediate serving cannot match.