Italian Penicillin

Sauté the base: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until softened and lightly golden, about 8–10 minutes. Stir in the garlic and cook for 1 more minute.

Build flavor: Add vegetable broth, bay leaves, thyme sprigs, and parmesan rind (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes to infuse the broth.

Blend for silkiness: Remove the bay leaves, thyme sprigs, and parmesan rind. Using an immersion blender (or transferring to a countertop blender in batches), puree the soup base until smooth and velvety. Return to the pot.

Cook the pasta: Bring the blended broth back to a gentle simmer. Stir in the pasta and cook until al dente, about 8–10 minutes.

Finish: Stir in lemon juice and parsley. Taste and season generously with salt and black pepper.

Serve: Ladle into bowls, top with freshly grated Parmesan, and serve with warm crusty bread.

Fridge: Store in an airtight container for up to 4 days. Add a splash of broth when reheating.

Freezer: Freeze the blended base without pasta for up to 3 months. Cook pasta fresh when ready to serve.