Description
This Vegan Italian Penicillin Soup is the ultimate comfort food with a healing twist. Packed with hearty vegetables, protein-rich cannellini beans, tender pasta, and savory Italian herbs, it’s perfect for cozy nights or when you need an immunity boost. Wholesome, vegan, and meal-prep friendly!
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, diced
2 celery stalks, diced
1 cup diced or crushed tomatoes
6 cups vegetable broth
1 can (15 oz) cannellini beans, rinsed and drained
1 cup short pasta (ditalini, small shells, or mini farfalle)
2 cups chopped kale or spinach
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and black pepper to taste
Pinch red pepper flakes (optional)
2 tablespoons fresh parsley, chopped
2 tablespoons vegan parmesan (for garnish)
Instructions
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent.
2. Stir in minced garlic and cook for another minute until fragrant.
3. Add carrots and celery. Cook for 5–6 minutes until they begin to soften.
4. Pour in tomatoes and vegetable broth. Stir in oregano, basil, salt, and pepper. Bring to a gentle boil.
5. Add cannellini beans and short pasta. Simmer for 10–12 minutes, or until pasta is tender.
6. Stir in kale or spinach during the last 3 minutes of cooking.
7. Adjust seasoning to taste. Add red pepper flakes if using.
8. Serve hot, garnished with parsley and vegan parmesan.
Notes
For meal prep, cook pasta separately and add when reheating to avoid sogginess.
You can swap kale for spinach or even chard depending on your green preference.
Add extra broth or water when reheating as pasta continues absorbing liquid.
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan soup, plant-based, Italian penicillin, cold remedy