Italian Penicillin Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

8 cups vegetable broth

1 onion (peeled and quartered)

¼ inch ginger

2 carrots (peeled)

4 sticks celery (sliced in half)

6 cloves garlic

1 tsp salt (omit if vegetable broth is already salty)

1½ cup dry pastina

freshly cracked black pepper

fresh parsley (chopped)

Directions

Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.

Cook pastina separately while the vegetables are simmering.

Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed.

Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy.

Nutrition

• Serving Size: 1 g
• Calories: 284.7 kcal
• Total Fat: 1.3 g
• Saturated Fat: 0.04 g
• Unsaturated Fat: 0.12 g
• Sodium: 2516.3 mg
• Total Carbohydrate: 61.4 g
• Dietary Fiber: 4.3 g
• Total Sugars: 9.4 g
• Protein: 9 g