why make this recipe
Italian Penicillin Soup is a delicious and comforting dish that can help warm you up, especially on chilly days or when you’re feeling under the weather. It combines fresh vegetables and wholesome ingredients, making it a healthy choice. This soup is also very versatile, as you can easily adjust the ingredients to your taste and dietary needs. Plus, it’s simple to make, even for beginners!
how to make Italian Penicillin Soup
Ingredients:
- 4 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup diced tomatoes
- 2 cups chopped kale or spinach
- 1 cup cooked beans (optional)
Directions:
- In a large pot, heat a small amount of oil over medium heat.
- Add the onions, carrots, and celery, and sauté until softened.
- Stir in the garlic, oregano, and thyme.
- Pour in the vegetable broth and bring to a simmer.
- Add the diced tomatoes and beans (if using), and cook for about 10 minutes.
- Add the kale or spinach, and season with salt and pepper.
- Simmer for an additional 5 minutes, then serve warm.
how to serve Italian Penicillin Soup
Serve Italian Penicillin Soup warm in a bowl. You can add some fresh parsley or a sprinkle of grated Parmesan cheese on top for added flavor. Pair it with crusty bread or a fresh salad for a complete meal.
how to store Italian Penicillin Soup
To store Italian Penicillin Soup, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion.
tips to make Italian Penicillin Soup
- Use fresh vegetables for the best flavor.
- Feel free to add other vegetables like bell peppers or zucchini based on what you have.
- If you like a bit of heat, add a pinch of red pepper flakes.
- For a creamier soup, you can blend a portion of it after cooking.
variation
You can make this soup with different types of broth such as chicken broth if you prefer a non-vegetarian option. Additionally, you might substitute the beans with lentils for a different texture and flavor.
FAQs
1. Can I make this soup in advance?
Yes, you can make it a day ahead. Just store it in the refrigerator and reheat before serving.
2. Is this soup gluten-free?
Yes, as long as you use gluten-free vegetable broth.
3. Can I add meat to this soup?
Absolutely! You can add cooked chicken or sausage for extra protein. Just add it at the same time as the broth.
Italian Penicillin Soup
Ingredients
Fresh Vegetables
- 1 cup diced carrots Fresh carrots add sweetness.
- 1 cup diced celery Celery adds crunch.
- 1 cup chopped onions Onions serve as the flavor base.
- 2 cloves garlic, minced Enhances flavor.
- 1 cup diced tomatoes Fresh or canned tomatoes can be used.
- 2 cups chopped kale or spinach Choose based on preference.
Broth and Seasonings
- 4 cups vegetable broth Use gluten-free if needed.
- 1 teaspoon dried oregano Adds earthy flavor.
- 1 teaspoon dried thyme Classic herb for soups.
- to taste Salt and pepper Season to preference.
- 1 cup cooked beans (optional) Add for extra protein and substance.
Instructions
Preparation
- In a large pot, heat a small amount of oil over medium heat.
- Add the onions, carrots, and celery, and sauté until softened.
- Stir in the garlic, oregano, and thyme.
Cooking
- Pour in the vegetable broth and bring to a simmer.
- Add the diced tomatoes and beans (if using), and cook for about 10 minutes.
- Add the kale or spinach, and season with salt and pepper.
- Simmer for an additional 5 minutes, then serve warm.