Description
A healing bowl of Vegan Italian Penicillin Soup made with garlic, rosemary, chickpeas, and lemon. This cozy plant-based soup is perfect for immunity support and comforting weeknight dinners. A flavorful Italian vegan soup that’s dairy-free, gluten-free, and soul-warming.
Ingredients
1 tablespoon olive oil
4 garlic cloves, minced
1 yellow onion, chopped
2 carrots, sliced
2 celery stalks, sliced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1.5 cups cooked chickpeas or 1 can drained
4 cups vegetable broth
2 cups kale or spinach, chopped
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon sea salt
0.5 teaspoon black pepper
Instructions
1. Heat olive oil in a large pot and sauté onion, garlic, carrots, and celery until softened, about 8-10 minutes.
2. Add rosemary and thyme. Stir until fragrant, then mix in chickpeas with salt and pepper.
3. Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
4. Add chopped kale or spinach. Stir in lemon juice and zest.
5. Adjust seasoning to taste. Serve hot with a drizzle of olive oil or vegan parmesan if desired.
Notes
This soup deepens in flavor the next day, making leftovers even better.
Feel free to substitute spinach with Swiss chard or arugula.
Add a small pasta like orzo if you want extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg