Italian Penicillin Soup is a soothing pastina soup made with blended vegetables, rich broth, olive oil, and bright lemon.

Scale

3 Tbsp olive oil

3 large carrots, peeled and roughly chopped

1 yellow onion, quartered

5 cloves garlic, peeled

3 ribs celery, halved

1 tsp salt

Black pepper

Parmesan rind (optional)

8 cups chicken or vegetable broth

1 1/4 cup pastina or small pasta

1 lemon

Freshly grated parmesan

Drizzle of olive oil

Chopped parsley

1. Heat olive oil in a large pot over medium heat.

2. Add carrots, onion, garlic, celery, salt, and pepper. Cook 4-5 minutes.

3. Add parmesan rind and broth. Bring to gentle boil.

4. Reduce heat and simmer 25-30 minutes until vegetables soften.

5. Remove rind and blend until smooth.

6. Add pastina and cook 8-10 minutes until al dente.

7. Stir in fresh lemon juice and adjust seasoning.

8. Serve with parmesan, black pepper, olive oil, and parsley.

Cook pasta separately for leftovers.

Adjust lemon juice to taste.

Add more broth if soup thickens.