Vegan Pastina Soup
The ultimate comfort food, this Pastina Soup recipe is made with hearty veggies, a rich broth, and savory spices.
Ingredients
- 1 tbsp olive oil
- 2 large carrots
- 2 stalks celery
- 1 medium yellow onion
- 6 cups vegetable broth
- 1 ½ cups pastina
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp parsley
- ½ tsp salt
- ¼ tsp black pepper
- Vegan parmesan cheese optional
Instructions
- Begin by peeling and dicing the carrots, celery, and yellow onion. Heat some olive oil in a large pot over medium heat. Add the diced veggies and all of the spices to the pot, and cook the veggies for 5 minutes or until they begin to soften.
- Add 4 cups of broth to the stock pot and bring it to a boil. Let simmer for another 5 minutes or until the veggies are very tender. Use an immersion blender to carefully blend the veggies together.
- Add the last 2 cups of vegetable broth and return the pot to a boil. Once boiling, add the uncooked pastina and let it boil until al dente per package instructions.
- That's it! Top with vegan parmesan cheese if desired. Enjoy!
Notes
**Please note: The nutritional information provided for each recipe is an estimate and may vary depending on the specific brands of ingredients used, portion sizes, and preparation methods. For accurate nutritional details, consider consulting a registered dietitian or using a trusted nutritional calculator.
Not Vegan? Use chicken broth, regular parmesan cheese, or add rotisserie chicken to this soup.
Gluten-Free? Opt for a gluten-free pastina shape and you're all set!
Oil-free? Use water to prevent sticking when sauteing the veggies instead of oil, and leave out the optional vegan parmesan cheese, and you have an oil-free pastina soup!
Nutrition
Serving: 1serving**Calories: 204kcalCarbohydrates: 39gProtein: 6gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 1151mgPotassium: 116mgFiber: 3gSugar: 5gVitamin A: 3911IUVitamin C: 3mgCalcium: 19mgIron: 2mg
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