Italian Penicillin Soup
Deliciously comforting hidden vegetable broth, served with adorable star pasta.
Equipment
- 1 Soup pot
- 1 High-speed blender or immersion blender
Ingredients
- 8 cups vegetable broth
- 1 onion peeled and quartered
- ¼ inch ginger
- 2 carrots peeled
- 4 sticks celery sliced in half
- 6 cloves garlic
- 1 tsp salt omit if vegetable broth is already salty
- 1½ cup dry pastina
To serve
- freshly cracked black pepper
- fresh parsley chopped
Instructions
- Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.
- Cook pastina separately while the vegetables are simmering.
- Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed.
- Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy.
Notes
- Use any small pasta shape, including orzo, mini shells, or alphabet pasta.
- Want to really clear your sinuses? Add a chili or two to your broth!
- Adjust the level of salt to taste. If your vegetable broth is already salty, you may hold off on adding any more salt.
- If you love this recipe, you can add variety by swapping out some ingredients (e.g. pumpkin in place of carrot) or adding extras like red lentils or spinach.
- If you want a heavier creamy base, add some coconut milk or a handful of cashews to the blender before combining the veggies.
- You can add as little or as much pasta as you like.
Nutrition
Serving: 1g | Calories: 284.7kcal | Carbohydrates: 61.4g | Protein: 9g | Fat: 1.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 2516.3mg | Potassium: 261.7mg | Fiber: 4.3g | Sugar: 9.4g | Vitamin A: 6277IU | Vitamin C: 6.5mg | Calcium: 41mg | Iron: 2.4mg