Description
This Vegan Italian Penicillin Soup is a hearty, comforting bowl perfect for cooler days or when you need a wholesome pick-me-up. Packed with nutrient-dense vegetables, aromatic herbs, and a touch of lemon for brightness, this soup combines traditional Italian flavors with a vegan twist. Featuring tender potatoes, kale, and ditalini pasta in a savory vegetable broth enriched with nutritional yeast, it’s both satisfying and nourishing.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 celery stalks, chopped
- 3 carrots, peeled and sliced
- 2 medium Yukon gold potatoes, diced
Seasonings and Herbs
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquid and Others
- 6 cups low-sodium vegetable broth
- 3 tablespoons nutritional yeast
- ¾ cup ditalini pasta
- 2 cups lacinato kale, chopped
- 1 tablespoon lemon juice
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion, minced garlic, and fresh ginger. Sauté for 3 to 4 minutes until fragrant and the onion is translucent, releasing the base flavors for the soup.
- Add Vegetables and Seasonings: Incorporate the chopped celery, sliced carrots, and diced potatoes into the pot. Stir in dried thyme, bay leaf, salt, and black pepper. Continue cooking for an additional 5 minutes to allow the flavors to meld and develop.
- Simmer Soup Base: Pour in the low-sodium vegetable broth and add the nutritional yeast for a savory, umami boost. Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and cook for 20 minutes, or until the vegetables are tender.
- Cook Pasta and Kale: Stir in the ditalini pasta and chopped lacinato kale. Simmer uncovered for 8 to 10 minutes until the pasta is cooked al dente and the kale has wilted, adding texture and color to the soup.
- Finish and Serve: Turn off the heat and stir in the lemon juice to brighten the flavors. Taste and adjust seasoning if needed. Ladle the soup into bowls and serve warm, ideal for a comforting meal.
Notes
- Use low-sodium vegetable broth to control the saltiness of the soup and keep it healthier.
- For a gluten-free version, substitute ditalini pasta with gluten-free pasta shapes or omit pasta altogether.
- Feel free to add other greens like spinach if lacinato kale is unavailable.
- The nutritional yeast adds a cheesy, nutty flavor but can be omitted if unavailable; consider adding a splash of soy sauce or miso for umami.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; pasta may absorb broth, so add extra broth or water when reheating.
