Vegan Pastina

If you're feeling a little under the weather or just need a little comfort, this Vegan Pastina (aka Italian Penicillin) will warm you up from the inside out!

Ingredients

• 1 large or 2 small onions, peeled

• 2-3 celery stalks, roughly chopped

• 2-3 carrots, roughly chopped

• 4-6 garlic cloves, peeled

• 4 cups vegetable broth

• 2 cups water

• 2 bay leaves

• Pinch of salt & pepper

• 1/3 cup nutritional yeast

• Pastina or any small noodle

Directions

1. In a large pot, combine the onions, celery, carrots, garlic, veggie broth, water, bay leaves, salt, and pepper.

2. Bring to a boil, then partially cover and let it simmer for 45 minutes.

3. Remove the bay leaves, then blend the veggies with 2 cups of broth and nutritional yeast until smooth.

4. Add the blended mixture back into the pot with the remaining broth.

5. In a separate pot, cook your pastina (or any small noodle) until al dente.

6. To serve: Add pastina to a bowl, pour the soup over top, and stir. Optional toppings: vegan parmesan, more nutritional yeast, fresh basil, or red pepper flakes! Enjoy!