Italian Penicillin Soup Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A comforting vegan vegetable soup loaded with carrots, celery, bell peppers, and aromatic herbs, finished with pasta and lemon. Soothing and nourishing, it's called penicillin because it feels healing when you're under the weather.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil (15 ml)
- 1 large onion (diced, about 200 g)
- 2 medium carrots (sliced, about 150 g)
- 2 celery stalks (sliced, about 120 g)
- 1 yellow bell pepper (diced, about 150 g)
- 1 parsnip (peeled and diced, about 130 g)
- 3 garlic cloves (minced, about 9 g)
- 4 sprigs fresh thyme (leaves stripped)
- 1 sprig fresh rosemary (leaves stripped and chopped)
- 6 cups vegetable broth (low-sodium, 1.5 liters)
- 1 bay leaf
- 1 teaspoon white miso paste (5 g)
- 1 cup dry pastina pasta (cooked, about 130 g)
- ½ lemon (juiced, about 30 ml)
- ¼ cup fresh parsley (chopped, about 15 g)
- Salt and pepper to taste
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 325mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 440mg
- Calcium
- 52mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 325MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.