Why Make This Recipe
Italian Penicillin Soup is a heartwarming dish that brings comfort and flavor in every bowl. It’s easy to prepare and packed with healthy ingredients. This recipe is perfect for chilly days when you’re feeling under the weather or just want something cozy. Plus, it’s a great way to enjoy fresh vegetables!
How to Make Italian Penicillin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale or spinach, chopped
- 1 lemon, juiced
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the vegetable broth, carrots, celery, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 20-30 minutes, until the vegetables are tender.
- Stir in the chopped kale or spinach and lemon juice.
- Cook for an additional 5 minutes.
- Serve warm.
How to Serve Italian Penicillin Soup
Serve the soup warm in bowls. You can add a slice of crusty bread or sprinkle some Parmesan cheese on top for extra flavor. This soup goes well with a light salad for a complete meal!
How to Store Italian Penicillin Soup
To store the soup, let it cool completely before transferring it to an airtight container. You can keep the soup in the refrigerator for about 3 to 4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just thaw and reheat when you want to enjoy it again!
Tips to Make Italian Penicillin Soup
- Feel free to add any other vegetables you like, such as potatoes or bell peppers.
- Adjust the seasonings according to your taste. You can add more herbs or spice it up with a pinch of red pepper flakes.
- If you want a creamier soup, you can blend it partially with an immersion blender.
Variation
You can make a hearty version by adding small pasta or quinoa. This will make the soup more filling and can turn it into a complete meal!
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth for vegetable broth if you prefer a richer flavor.
Is this soup vegan?
Yes, this soup is vegan-friendly as it is made with vegetable broth and does not contain any animal products.
Can I make this soup in advance?
Absolutely! This soup can be made a day or two in advance. It often tastes better after the flavors have melded together. Just make sure to store it in the fridge or freezer.
Italian Penicillin Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegan
Description
A heartwarming Italian soup packed with healthy vegetables, perfect for chilly days when you need comfort.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup kale or spinach, chopped
- 1 lemon, juiced
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Add the vegetable broth, carrots, celery, thyme, oregano, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for about 20-30 minutes, until the vegetables are tender.
- Stir in the chopped kale or spinach and lemon juice.
- Cook for an additional 5 minutes.
- Serve warm.
Notes
Feel free to add other vegetables or adjust the seasonings according to your taste. Great served with crusty bread or a light salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
