Welcome to the comforting world of Italian Penicillin Soup! This delicious soup is not just a treat for the taste buds; it’s also a great remedy for the soul. Packed with wholesome vegetables and bursting with flavor, it’s the perfect dish to warm you up on a chilly day or to bring a sense of comfort when you’re feeling under the weather. Let’s dive into the delicious details of making this hearty soup!
Why You’ll Love This Recipe
- Quick & Easy: This soup comes together in just 30 minutes.
- Healthy Ingredients: It’s loaded with veggies and nutrients.
- Perfect for Any Occasion: Great as a light lunch, a side dish, or a cozy dinner.
- Unbelievably Delicious: The mix of herbs and greens gives this soup a unique flavor.
- Comforting Satisfaction: Feel the warmth fill your heart with every spoonful.
This recipe stands out because it combines a balance of simple ingredients to create a comforting meal that’s both nourishing and satisfying.
Ingredients Needed
- For the Base:
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- For Flavor:
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Finish:
- 1 cup leafy greens (like spinach or kale)
- 1 tablespoon lemon juice
How to Make Italian Penicillin Soup
- In a large pot, begin by heating a little oil over medium heat. This helps to sauté the vegetables more effectively.
- Add the diced onions, carrots, and celery into the pot. Sauté them until softened, about 5 minutes. This step helps build a rich flavor base.
- Stir in the minced garlic along with the dried thyme and oregano, cooking for an additional minute. The aroma will be fantastic!
- Now, pour in the vegetable broth and bring the mixture to a boil. This is essential for fully cooking the ingredients.
- Once boiling, reduce the heat and let the soup simmer for 15-20 minutes. Allow the flavors to meld together.
- Add the leafy greens and lemon juice, cooking for another 5 minutes. These fresh elements add brightness to the soup.
- Finally, season with salt and pepper to taste. Stir well before serving.
Serving and Storage Tips
Serve Italian Penicillin Soup warm, garnished with a sprinkle of fresh herbs or crusty bread on the side. For storage, keep the soup in an airtight container in the fridge for up to 3 days. When reheating, do so on the stove over low heat until warmed through, adding a splash of broth if needed.
Helpful Notes
- Add Protein: To make it heartier, consider adding cooked beans or lentils.
- Herb Variations: Experiment with fresh herbs like parsley or basil for an additional flavor boost.
- Gluten-Free Option: This recipe is naturally gluten-free; just make sure your vegetable broth is certified gluten-free.
Conclusion
Italian Penicillin Soup is a winner for its health benefits, ease of preparation, and delicious flavors. It offers a warmth that comforts the body and soul, making it a fantastic choice for any meal. If you try this recipe, please leave a comment and a star rating! Share your experience on social media and let us know what variations you tried. What other ingredients would you include? Let us know below!
Frequently Asked Questions (FAQ)
Can I use chicken broth instead of vegetable broth?
Yes, you can replace vegetable broth with chicken broth for a different flavor profile.
Is this recipe freezer-friendly?
Yes, you can freeze the soup in an airtight container for up to 3 months. Just reheat it on the stove when you’re ready to enjoy it again.
How can I make this soup spicier?
Add red pepper flakes or a splash of hot sauce for a little heat!
Print
Italian Penicillin Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting Italian soup packed with nourishing vegetables, perfect for warming you up on a chilly day.
Ingredients
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup leafy greens (like spinach or kale)
- 1 tablespoon lemon juice
Instructions
- Heat a little oil in a large pot over medium heat.
- Add diced onions, carrots, and celery; sauté until softened, about 5 minutes.
- Stir in minced garlic, dried thyme, and oregano; cook for an additional minute.
- Pour in the vegetable broth and bring mixture to a boil.
- Reduce heat and let soup simmer for 15-20 minutes.
- Add leafy greens and lemon juice; cook for another 5 minutes.
- Season with salt and pepper to taste before serving.
Notes
For added protein, consider adding cooked beans or lentils. This recipe is naturally gluten-free with certified gluten-free broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg