Italian Penicillin Soup

Ingredients - Serves 8

4 tablespoons olive oil or avocado oil 

4 medium Carrots peeled and chopped

2 medium yellow onions quartered

6 cloves garlic peeled

4 stalks celery halved

Salt & Black Pepper to taste

Parmesan or pecorino rind (optional)

12 cups chicken or vegetable Broth

2 cup pastina or small pasta

2 medium lemons (juice only)

1 cup freshly grated parmesan for garnishing

0.5 cup chopped parsley (optional)

Heat olive oil in a large pot over medium heat. Add carrots, yellow onion, garlic, and celery. Sauté for 4-5 minutes until slightly browned and aromatic.

Introduce the parmesan rind and broth. Bring to a gentle boil, then lower heat to medium-low. Cover and simmer for 25-30 minutes until vegetables are very soft.

Remove the parmesan rind. Puree the soup with an immersion blender until velvety smooth, or transfer to a heat-safe blender.

Stir in the pastina and cook for 8-10 minutes until al-dente. Add more broth if you want a thinner soup.

Squeeze in the lemon juice and adjust seasonings with salt and pepper.

Ladle the soup into bowls, top with grated parmesan, black pepper, and a drizzle of olive oil if desired.

Adapted from https://www.recipesbybella.com/italian-penicillin-soup/ (because Pinterest won't let me pin the link to her site any longer.)