Vegan Italian Penicillin Soup (Printable)
Italian-inspired plant-based soup loaded with herbs, chickpeas, and vegetables for comforting warmth.
# What You'll Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, diced
03 - 3 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 medium fennel bulb, diced (optional)
07 - 1 medium zucchini, diced
08 - 1½ cups baby spinach or chopped kale
09 - 1 (14 oz) can diced tomatoes, undrained
→ Broth and Protein
10 - 6 cups low-sodium vegetable broth
11 - 1 (15 oz) can chickpeas, drained and rinsed
12 - 1 cup small pasta (ditalini, orzo, or tiny shells)
→ Herbs and Spices
13 - 1 teaspoon dried oregano
14 - 1 teaspoon dried basil
15 - ½ teaspoon dried thyme
16 - ½ teaspoon crushed red pepper flakes (optional)
17 - Salt and black pepper, to taste
18 - 2 tablespoons fresh parsley, chopped
19 - 2 tablespoons fresh basil, chopped (plus extra for garnish)
# How-To Steps:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, approximately 3 minutes.
02 - Stir in the sliced carrots, celery, and diced fennel if using. Continue cooking until the vegetables begin to soften, about 5 minutes.
03 - Add the diced zucchini, canned diced tomatoes with their juices, dried oregano, dried basil, dried thyme, and crushed red pepper flakes. Stir and cook for 2 minutes to bloom the herbs.
04 - Pour in the vegetable broth and bring to a rolling boil. Add the drained chickpeas and small pasta, stirring to combine.
05 - Reduce heat to low, cover the pot, and simmer for 12 to 15 minutes until the pasta is al dente and the vegetables are fork-tender.
06 - Stir in the baby spinach or chopped kale and cook for an additional 2 to 3 minutes until wilted and vibrant green.
07 - Remove from heat and stir in the chopped fresh parsley and basil. Season with salt and black pepper to taste.
08 - Ladle into warmed bowls and garnish with additional fresh basil if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It genuinely tastes like something your nonna would make, even though there is zero chance any nonna ever wrote this recipe down.
- The fennel is a quiet little secret that makes people ask what is in this and you get to look mysterious.
02 -
- Do not walk away while the pasta simmers, because it will go from perfect to mushy faster than you think and there is no undoing that.
- Adding a squeeze of lemon juice right before serving changed everything for me, it wakes up every single flavor in the bowl.
03 -
- Dice all your vegetables roughly the same size so everything cooks evenly and you get a balanced spoonful every time.
- Toast the dried herbs in the oil for about thirty seconds before adding the liquid to unlock a depth of flavor that feels like an extra ingredient.