Description
A hearty and comforting Vegan Italian Penicillin Soup packed with chickpeas, fresh vegetables, and Italian herbs, perfect for a nourishing meal that warms you up. This plant-based soup combines wholesome ingredients with rich flavors, making it an ideal choice for vegan and vegetarian diets.
Ingredients
Scale
Vegetables
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 1 cup diced canned tomatoes
- 2 tablespoons chopped fresh parsley
Protein and Pasta
- 1 cup cooked chickpeas
- 1 cup rotini pasta (uncooked)
Seasonings and Broth
- 1 teaspoon ground turmeric
- 2 teaspoons Italian seasoning
- 6 cups vegetable broth
- 2 tablespoons nutritional yeast (optional)
- Salt and black pepper to taste
- A splash of water or olive oil (for sautéing)
Instructions
- Sauté Vegetables: In a large soup pot over medium heat, add a splash of water or olive oil. Add diced onions, carrots, and celery. Cook for 5-7 minutes until softened. Stir in minced garlic and cook for another 1-2 minutes to release the aroma.
- Add Spices: Sprinkle in ground turmeric, Italian seasoning, salt, and black pepper. Stir well to coat the vegetables evenly with the spices.
- Add Broth and Tomatoes: Pour in the vegetable broth and diced canned tomatoes. Add the cooked chickpeas and bring everything to a boil, allowing flavors to meld together.
- Simmer Soup: Reduce heat to low and let the soup simmer gently for 15 minutes to soften the flavors.
- Add Pasta and Zucchini: Stir in the uncooked rotini pasta and chopped zucchini. Continue simmering for another 10 minutes or until the pasta is al dente, ensuring the vegetables remain tender.
- Finish and Season: Turn off the heat. Stir in fresh parsley and nutritional yeast if using for added flavor and nutrition. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the soup warm, optionally accompanied by bread or a sprinkle of vegan parmesan for extra taste and texture.
Notes
- Use nutritional yeast to add a cheesy, umami flavor while keeping the soup vegan.
- For a gluten-free version, substitute the rotini pasta with gluten-free pasta or omit it altogether.
- You can add other favorite vegetables such as spinach or kale for additional nutrition.
- Adjust seasoning gradually to suit your taste preference.
- This soup stores well and tastes even better the next day after the flavors meld.
