Description
Feel better instantly on a sick day with this soothing Italian penicillin soup! Smooth and creamy from puréed hidden veggies, the flavorful and nutrient-rich broth is served over cooked pastina (tiny pasta) which makes the soup surprisingly filling too!
Ingredients
Units
Scale
- 3 tablespoons extra virgin olive oil
- 1 large sweet onion, peeled and roughly chopped
- 2 teaspoons fine salt
- 1/4 teaspoon ground black pepper
- 1 small head garlic, cloves peeled (11 cloves)
- 2 large carrots, peeled and roughly chopped
- 3 large sticks celery, roughly chopped
- 8 cups filtered water
- optional: 1/4 inch fresh ginger root, peeled
- optional: 1/4 teaspoon ground turmeric
- optional: 1/2 teaspoon dried thyme
- 1 cup dry pastina, mini star pasta (gluten-free if desired - I use Jovial Stelline brown rice star pasta)
- garnish with finely diced parsley leaves
Instructions
- Sauté the veggies. Heat the olive oil in a 5-quart dutch oven or large pot over medium heat and add the onion, salt and pepper. Sauté for 5 minutes and then add the garlic. Sauté on low heat for 10 minutes. Then add the carrots and celery and sauté for another 5 minutes.
- Bring to a boil then simmer. Add water and bring to a boil. Add the ginger (whole), turmeric and thyme if using. Allow the vegetables to simmer covered until the carrots are fork tender (about 10 minutes).
- Cook the pastina while the veggies cook. In a separate pot, bring water to a boil with a pinch of salt and cook the pastina according to package instructions. Drain the water and set the cooked pastina aside.
- Blend the veggies. Transfer all solids from the dutch oven to a high-speed blender using a spider strainer (or slotted spoon) along with 3 cups of the broth. Blend until perfectly smooth. Pour the blended vegetables back into the dutch oven with the rest of the broth and stir well to incorporate.
- Serve! Add 1/4 cup of the cooked pastina to a bowl and pour the broth overtop. Garnish with fresh parsley and/or vegan parmesan cheese if desired. Enjoy while hot.
Notes
Store leftovers in an airtight container once it cools to room temperature. It can be enjoyed for the next 3-4 days, making it a perfect dish to meal prep to serve throughout the week! You can also freeze the broth in an airtight container for up to 3 months. Just be sure to leave an inch or so at the top of your container to allow for expansion.
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Italian