Vegan Italian Penicillin Soup (Printable)

A vibrant Italian-inspired vegan soup with vegetables, herbs, chickpeas, and pasta for a soothing, healing meal.

# 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 and 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

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook 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 more 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.
05 - Pour in the vegetable broth and bring to a boil. Reduce the heat, cover, and let simmer for 10 minutes to develop the flavors.
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 from heat. Stir in the fresh lemon juice and garnish with chopped parsley. Adjust seasoning to taste and serve hot, optionally with crusty bread.

# Expert Suggestions:

01 -
  • It genuinely tastes like something your grandmother would have made, even though not a single animal product touched the pot.
  • The lemon juice stirred in at the end wakes up every single herb and makes you wonder why you ever made soup without it.
02 -
  • Do not boil the soup after adding the lemon juice or it will turn bitter and lose that fresh brightness you want.
  • The pasta will absorb broth as it sits, so if you are making it ahead, cook the pasta separately and add it when reheating.
03 -
  • Dice all your vegetables roughly the same size so every spoonful has a balanced mix instead of one person getting all the carrot and another getting all the zucchini.
  • Let the soup rest for ten minutes off the heat before serving, because the flavors settle and deepen in a way that immediate serving never allows.

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