Lemony Green Pastina Soup (A Healthy Twist on Italian Penicillin)
A healthy twist on Italian penicillin soup made with pastina, lemon, and blended greens. This smooth, nutrient-dense soup is perfect for sick days or when you want something light and comforting.
Ingredients
- 2 quarts Vegan Chicken Broth, I use the brand Ocean's Halo
- 3 Garlic Cloves
- 1 Medium Carrot, cut into a few chunks
- 2 Celery Stalks, cut into a few chunks
- 2 cups Greens, I did a mix of swiss chard and spinach
- 1 cup Pastina
- 1 Lemon, juice from
- 3 tbsp Nutritional Yeast
- Salt & Pepper, to taste
Instructions
Simmer the vegetables
- In a large pot combine the garlic, carrot, celery, and 1 quart of the broth.
- Cover and bring to a boil then let simmer until the vegetables are fork tender, about 15-20 min.
Add greens
- Stir in the greens and cook 1–2 minutes, just until wilted.
Blend the broth
- Scoop out all of the veggies with a bit of broth, let cool a bit, then blend until completely smooth. Alternatively you can use an immersion blender directly into the pot, but I prefer to use a blender to make sure there are no unblended bits floating around. Set aside.
Cook the pastina
- Add the remaining 1 quart broth and bring to a boil. Stir in the pastina, nutritional yeast, and lemon and cook 4–5 minutes.
Finish the soup
- Turn off the heat and immediately stir in the blended greens. Season with salt and pepper to taste.
Serve
- Ladle into bowls and drizzle with a little olive oil and lemon zest if you’d like.
Store
- The soups can be saved in the fridge, but keep in mind the pastina soaks up a lot of the liquid. I don’t have an issue with the thick texture, but you can always add in hot water to break it up.