Description
When the weather turns chilly or I’m under the weather, nothing soothes like a bowl of Italian penicillin soup. Cozy, nourishing, and full of comforting flavors.
Ingredients
Units
Scale
- Olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 yellow bell pepper, chopped
- 1 parsnip, chopped
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh rosemary
- 6 cups vegetable broth
- 1 bay leaf
- 1 tablespoon white miso paste
- 1 cup cooked pastina pasta
- Juice of 1 fresh lemon
- Chopped fresh parsley
- Salt and black pepper, to taste
Instructions
- Warm olive oil in a large pot over medium heat.
- Add onion, carrots, celery, bell pepper, and parsnip. Sauté until softened.
- Stir in garlic, thyme, and rosemary. Cook for 1–2 minutes.
- Pour in vegetable broth, add miso paste and bay leaf. Bring to a boil, then simmer for 15–20 minutes.
- Blend half the soup until smooth, then return it to the pot.
- Add cooked pastina pasta and fresh lemon juice.
- Stir in parsley, season with salt and pepper, and serve warm.
Notes
Store cooled soup in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop and add broth or water if needed. Add shredded chicken or chickpeas for protein, and toss in spinach or kale at the end for a green boost. Serve with crusty bread or garlic toast.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 5g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg