Italian Penicillin
Italian Penicillin
Ingredients
For the Broth
- 6 cups vegetable broth, or vegan chicken broth
- 1/2 white or sweet onion, quartered
- 2 carrots, cut into chunks
- 3 ribs celery, cut into chunks
- 5 cloves garlic, smashed to release flavor
- 1/2 serrano pepper, seeds removed (optional)
- 1/2 lemon, juiced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red chili flakes, or to taste
For the Pastina
- 1 cup dry pastina
- 1 tablespoon vegan butter
- 1 teaspoon lemon zest
For Serving
- 1 tablespoon olive oil, as needed for topping
- 2 tablespoons vegan Parmesan, as needed for topping
- 1 teaspoon lemon juice, as needed for topping
- 1/4 teaspoon black pepper, freshly ground, as needed for topping
Instructions
- 1
In a medium pot, bring the vegetable broth (or vegan chicken broth) to a boil over high heat.
⏱️ 5 min
- 2
Add the quartered onion, carrot chunks, celery chunks, smashed garlic cloves, and the optional serrano pepper (seeds removed) to the boiling broth.
⏱️ 2 min
- 3
Reduce the heat to medium-low, partially cover the pot, and simmer until the vegetables are very soft. This will take about 15-20 minutes.
⏱️ 20 min
- 4
While the vegetables are simmering, cook the dry pastina in a separate pot according to the package instructions. Typically, this involves boiling water, adding pastina, and cooking for 5-7 minutes.
⏱️ 10 min
- 5
Once the pastina is cooked, drain it thoroughly and return it to its pot. Stir in the vegan butter and lemon zest until combined.
⏱️ 2 min
- 6
When the vegetables in the broth are soft, remove the pot from the heat. Carefully scoop the cooked vegetables into a blender along with about 1 cup of the broth from the pot.
⏱️ 3 min
- 7
Blend the mixture until it is completely smooth. Remember to remove the cap from the blender lid to release steam while blending, covering the opening with a kitchen towel to prevent splatters.
⏱️ 2 min
- 8
Return the blended vegetable mixture to the pot with the remaining broth and stir well to combine.
⏱️ 1 min
- 9
Stir in the juice from 1/2 lemon. Season the broth with salt, black pepper, and red chili flakes to your taste.
⏱️ 1 min
- 10
To serve, divide the cooked pastina among individual bowls. Ladle the warm, smooth broth generously over the pastina.
⏱️ 2 min
- 11
Top each serving with a drizzle of olive oil, a sprinkle of vegan Parmesan, an extra squeeze of lemon juice, and a grind of fresh black pepper. Stir and enjoy immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Italian Penicillin
For the Broth
- 6 cups vegetable broth, or vegan chicken broth
- 1/2 white or sweet onion, quartered
- 2 carrots, cut into chunks
- 3 ribs celery, cut into chunks
- 5 cloves garlic, smashed to release flavor
- 1/2 serrano pepper, seeds removed (optional)
- 1/2 lemon, juiced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon red chili flakes, or to taste
For the Pastina
- 1 cup dry pastina
- 1 tablespoon vegan butter
- 1 teaspoon lemon zest
For Serving
- 1 tablespoon olive oil, as needed for topping
- 2 tablespoons vegan Parmesan, as needed for topping
- 1 teaspoon lemon juice, as needed for topping
- 1/4 teaspoon black pepper, freshly ground, as needed for topping
Instructions
- 1
In a medium pot, bring the vegetable broth (or vegan chicken broth) to a boil over high heat.
⏱️ 5 min - 2
Add the quartered onion, carrot chunks, celery chunks, smashed garlic cloves, and the optional serrano pepper (seeds removed) to the boiling broth.
⏱️ 2 min - 3
Reduce the heat to medium-low, partially cover the pot, and simmer until the vegetables are very soft. This will take about 15-20 minutes.
⏱️ 20 min - 4
While the vegetables are simmering, cook the dry pastina in a separate pot according to the package instructions. Typically, this involves boiling water, adding pastina, and cooking for 5-7 minutes.
⏱️ 10 min - 5
Once the pastina is cooked, drain it thoroughly and return it to its pot. Stir in the vegan butter and lemon zest until combined.
⏱️ 2 min - 6
When the vegetables in the broth are soft, remove the pot from the heat. Carefully scoop the cooked vegetables into a blender along with about 1 cup of the broth from the pot.
⏱️ 3 min - 7
Blend the mixture until it is completely smooth. Remember to remove the cap from the blender lid to release steam while blending, covering the opening with a kitchen towel to prevent splatters.
⏱️ 2 min - 8
Return the blended vegetable mixture to the pot with the remaining broth and stir well to combine.
⏱️ 1 min - 9
Stir in the juice from 1/2 lemon. Season the broth with salt, black pepper, and red chili flakes to your taste.
⏱️ 1 min - 10
To serve, divide the cooked pastina among individual bowls. Ladle the warm, smooth broth generously over the pastina.
⏱️ 2 min - 11
Top each serving with a drizzle of olive oil, a sprinkle of vegan Parmesan, an extra squeeze of lemon juice, and a grind of fresh black pepper. Stir and enjoy immediately.
⏱️ 1 min