Why Make This Recipe
Italian Penicillin Soup is a warm and comforting dish that’s perfect for any time of the year. Packed with vegetables, this soup is not only delicious but also nutritious. It’s simple to make and great for those who want a hearty meal without spending hours in the kitchen. Whether you’re feeling under the weather or just want a cozy bowl of goodness, this soup fits the bill.
How to Make Italian Penicillin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups spinach or kale, chopped
- Juice of 1 lemon
Directions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft. Stir in garlic, carrots, and celery, cooking for a few minutes.
- Pour in vegetable broth and add diced tomatoes, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the chopped spinach (or kale) and lemon juice. Cook for an additional 5 minutes.
- Serve warm and enjoy the comforting flavors.
How to Serve Italian Penicillin Soup
Serve Italian Penicillin Soup warm in bowls. You can add a sprinkle of fresh herbs on top for extra flavor. For those who enjoy bread, a slice of crusty bread or a warm roll complements the soup beautifully.
How to Store Italian Penicillin Soup
To store leftover soup, let it cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. If you want to store it longer, consider freezing it in freezer-safe containers. The soup can be frozen for up to 3 months.
Tips to Make Italian Penicillin Soup
- Use fresh vegetables for the best flavor and nutrition.
- Feel free to adjust the spices according to your taste preferences.
- If you want a creamier soup, blend half of it before adding the greens.
- Adding protein like beans or lentils can make the soup heartier.
Variation
You can add different vegetables such as zucchini or bell peppers to this soup. If you like a bit of heat, consider adding crushed red pepper flakes. For a non-vegetarian version, you can add cooked chicken or sausage for extra flavor.
FAQs
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer a non-vegetarian option.
Is it okay to use frozen vegetables?
Absolutely! Frozen vegetables work well and save prep time.
Can I make this soup in advance?
Yes, this soup can be made ahead of time. It often tastes even better the next day!
Italian Penicillin Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth Can substitute with chicken broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
For the Finishing Touches
- 2 cups spinach or kale, chopped
- 1 medium Juice of 1 lemon
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until soft.
- Stir in garlic, carrots, and celery, cooking for a few minutes.
Cooking
- Pour in vegetable broth and add diced tomatoes, oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the chopped spinach (or kale) and lemon juice. Cook for an additional 5 minutes.
Serving
- Serve warm in bowls with a sprinkle of fresh herbs on top. Enjoy with some crusty bread or a warm roll.