Description
This vegan pastina soup is based on a recipe that’s often called Italian Penicillin. It’s a common recipe when you’re feeling a little under the weather. I kept this version plant-based and it’s loaded with veggies, so you’ll feel better in no time!
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped (~1 1/2 cups)
- 2 large carrots, peeled and chopped (~1 1/2 cups)
- 2 stalks celery, chopped (~1 cup)
- 3 cloves garlic, minced
- 8 cups low-sodium vegetable broth
- 1 tablespoon miso paste
- 1 tablespoon nutritional yeast
- 1 cup pastina
- 2 tablespoons minced fresh parsley, plus more for serving
- Salt and pepper to taste
Instructions
- In a large pot add the olive oil over medium-low heat. Add the onion, carrot and celery and cook, stirring occasionally until softened, but not browned — about 6 minutes.
- Add the broth and bring to a boil. Adjust heat to medium-low and simmer for 10 minutes, until slightly reduced.
- Carefully transfer 3 cups of soup to a blender with the miso paste and nutritional yeast. Blend until smooth then transfer back to the pot. (Be careful when blending hot soup. Do not blend in a bullet style blender. Allow steam to safely escape through a vented lid.)
- Transfer the blended soup back to the pot and return to high.
- When the soup is boiling, add the pastina and simmer vigorously over medium-low heat, stirring occasionally, until the pasta is tender, 6 to 8 minutes.
- Add the parsley and more salt and pepper to taste. The broth may seem thin but will thicken considerably as the soup sits.