Vegan Italian Penicillin Soup (Print View)
A plant-based Italian soup with chickpeas, herbs, and vegetables for warming, immune-boosting comfort.
# 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 & 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 & 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 Make It:
01 - Heat olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 3 minutes.
02 - Stir in the sliced carrots, celery, and fennel if using. Cook 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 the heat to low, cover the pot, and simmer for 12 to 15 minutes until the pasta and vegetables are fully tender.
06 - Stir in the baby spinach or chopped kale and cook for an additional 2 to 3 minutes until wilted.
07 - Remove from heat and stir in the fresh chopped parsley and basil. Adjust salt and black pepper to taste.
08 - Ladle into bowls and garnish with additional fresh basil if desired. Serve hot with crusty bread or toasted garlic baguette on the side.
# Expert Hints:
01 -
- It solves the problem of wanting chicken soup without the chicken and somehow tasting even more comforting.
- The fennel bulb is a quiet genius move that makes people ask what your secret ingredient is.
- You probably have almost everything you need already sitting in your pantry right now.
02 -
- The pasta will absorb broth as it sits so if you are making it ahead add an extra half cup of broth or water before reheating.
- Do not skip the step of rubbing dried herbs between your palms because that single action doubles their flavor output.
- Fresh basil added at the very end tastes completely different from dried basil cooked into the broth and you need both for this soup to work.
03 -
- Toast the dried oregano in the hot oil for thirty seconds before adding any vegetables and you will unlock a nutty, savory note that most people miss entirely.
- If you want to make this feel like a meal at a trattoria, drizzle your best olive oil over each bowl at the very end and add a pinch of flaky salt on top.