Description
This hearty Italian Penicillin Soup is a cozy, feel-better-in-a-bowl meal inspired by classic Italian vegetable soups. Packed with tender vegetables, creamy cannellini beans, and small pasta in a tomato-rich broth, it’s comforting, nourishing, and perfect for chilly nights or whenever you need a soothing, soul-warming dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes, with juices
- 4 cups vegetable broth
- 1 cup cooked small pasta (such as ditalini or small shells)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving (optional)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic. Sauté for 2–3 minutes, or until the onion becomes soft and translucent.
- Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the diced zucchini and cook for another 3 minutes.
- Pour in the diced tomatoes with their juices and the vegetable broth. Stir to combine.
- Stir in the cooked pasta, cannellini beans, dried oregano, and dried basil. Bring the soup to a gentle boil over medium-high heat.
- Reduce the heat to low and let the soup simmer for 20–25 minutes, allowing the flavors to meld and the vegetables to become tender.
- Taste and season with salt and black pepper as needed.
- Ladle the soup into bowls and garnish with chopped fresh parsley.
- Top with grated Parmesan cheese, if desired, and serve hot.
Notes
- For a slightly thicker soup, lightly mash some of the beans against the side of the pot during simmering.
- Use low-sodium vegetable broth if you’d like more control over the salt level.
- Cook the pasta just to al dente before adding it, so it doesn’t get too soft while the soup simmers.
- This soup keeps well in the fridge for up to 4 days; the flavors deepen over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 210 kcal
- Sugar: 6 g (approx.)
- Sodium: 520 mg (approx., varies by broth)
- Fat: 5 g (approx.)
- Saturated Fat: 1 g (approx.)
- Unsaturated Fat: 3.5 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 33 g (approx.)
- Fiber: 7 g (approx.)
- Protein: 10 g (approx.)
- Cholesterol: 5 mg (approx., from Parmesan if used)
Keywords: Italian penicillin soup, vegetable soup, Italian soup, cannellini bean soup, pasta vegetable soup, comfort food, easy weeknight dinner