Light, soothing, no pasta, vegetarian
A cozy bowl that feels like a hug. Olive oil, onion, carrot, celery, garlic, ginger, turmeric, lemon, and herbs simmer with chickpeas and rice for a silky, comforting soup. It is light, easy, and perfect when you need dinner for colds.
Why You’ll Love This Recipe
- Light easy soup with rich Italian flavor
- No meat and no pasta
- Great “soup when sick” dinner the whole family likes
- Stovetop or crock pot friendly
Ingredients
Full measurements are in the recipe card.
- Base aromatics: olive oil, onion, carrot, celery, garlic
- Italian flavors: thyme, rosemary, bay leaf, black pepper
- Soothers: fresh ginger, turmeric, lemon juice and zest
- Body: cannellini beans or chickpeas, short-grain rice
- Liquid: low-sodium vegetable broth
- Finish: Parmesan rind while simmering for depth, grated Parmesan and parsley to serve, extra-virgin olive oil
How to Make the Recipe
- Sauté the base
Warm olive oil. Cook onion, carrot, and celery until soft. Add garlic, ginger, turmeric. - Simmer
Add broth, herbs, rice, beans, and a Parmesan rind if using. Simmer until rice is tender. - Brighten
Remove rind and bay leaf. Stir in lemon juice and zest. Adjust salt and pepper. - Serve
Ladle into bowls. Finish with olive oil, Parmesan, and parsley.
Pro Tips for Making the Recipe
- Rinse rice to keep the broth light
- A Parmesan rind gives “long-simmer” flavor fast
- Keep the simmer gentle so the soup stays clear and soothing
- Add extra broth to thin leftovers before reheating
How to Serve
- With buttered toast or simple grilled cheese
- With a small salad and orange slices
- Add extra lemon at the table
Make Ahead and Storage
- Storing Leftovers: 4 days in the fridge
- Freezing: 2 months. Reheat gently and add broth if thick
- Reheating: Low heat on the stove, splash of broth to loosen
FAQs
Can I cook it in a crock pot?
Yes. See card notes for exact times.
No rice at home?
Use small diced potatoes or cauliflower rice.
Dairy-free?
Skip the rind and parmesan. Add 1 tsp nutritional yeast for depth.
Too thick next day?
Stir in broth or hot water until silky.
“This is my go-to light soup when anyone at home needs comfort.”
Simple Nutrition (per serving, estimate)
| Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| 260 | 10 g | 36 g | 7 g | 7 g | 5 g |
Italian Penicillin Soup (Vegetarian, No Pasta)
Light, soothing Italian-inspired “penicillin” soup with aromatics, fresh ginger, turmeric, lemon, chickpeas, and rice. Comforting when you’re under the weather — meatless and pasta-free, with stovetop or slow cooker options.
Ingredients
Equipment
Method
- Heat olive oil in a pot over medium. Sauté onion, carrot, and celery 5 minutes until soft. Stir in garlic, ginger, and turmeric for 30 seconds.
- Add broth, rosemary, thyme, bay leaf, chickpeas, rice, and Parmesan rind if using. Bring to a gentle simmer. Cook 15 to 18 minutes until rice is tender.
- Remove rind and bay leaf. Stir in lemon zest and juice. Season with salt and pepper.
- Ladle into bowls. Top with a drizzle of olive oil, Parmesan, and parsley if you like.
- Crock Pot Option: Add everything except lemon and garnishes to the slow cooker. Cook LOW 4 to 5 hours or HIGH 2 to 3 hours until rice is tender. Stir in lemon at the end.
Nutrition
Notes
For extra protein use 2 cups beans. Dairy-free: skip rind and Parmesan. Thickness changes as rice absorbs broth — add hot broth to thin. No green onion used.