Why Make This Recipe
Italian Penicillin Soup is perfect for a cozy day or when you’re feeling under the weather. This simple soup is packed with nutritious vegetables and is comforting and warm. It is an excellent way to get your vitamins while enjoying a delicious bowl of goodness. Not only is this soup healthy, but it is also quick and easy to make, making it a favorite for busy cooks.
How to Make Italian Penicillin Soup
Ingredients:
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup spinach or kale, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lemon juice for serving
Directions:
- In a large pot, heat a small amount of oil over medium heat. Add the onion, carrots, and celery, and sauté until they begin to soften, about 5 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the spinach or kale and oregano. Season with salt and pepper to taste.
- Simmer for 10-15 minutes.
- Serve warm with a squeeze of lemon juice for extra flavor.
How to Serve Italian Penicillin Soup
Serve Italian Penicillin Soup warm in bowls. You can also sprinkle some fresh herbs on top for decoration. A slice of crusty bread on the side is great for dipping and adds to the meal. This soup can be enjoyed as a light lunch or a starter for dinner.
How to Store Italian Penicillin Soup
To store the soup, let it cool down to room temperature. Then, pour it into an airtight container and refrigerate. It will last for about 3-4 days in the fridge. If you want to keep it for longer, you can freeze the soup in freezer-safe containers for up to 3 months.
Tips to Make Italian Penicillin Soup
- For added flavor, use homemade vegetable broth if you have it.
- Feel free to experiment with other vegetables or add some cooked pasta for a heartier meal.
- Adjust the amount of garlic to your taste. If you love garlic, you can add more!
Variation
You can easily turn this into a chicken soup by adding cooked chicken pieces. Just replace the vegetable broth with chicken broth and add the chicken after bringing the broth to a simmer.
FAQs
1. Can I use frozen vegetables in this soup?
Yes, frozen vegetables can be used if you don’t have fresh ones. Just add them to the pot and cook until heated through.
2. Is this soup vegan?
Yes, the soup is entirely plant-based and vegan-friendly.
3. Can I add beans to the soup?
Absolutely! Canned beans, like cannellini or chickpeas, can add more protein and make the soup even heartier. Just rinse and drain before adding them to the pot.
Italian Penicillin Soup
Ingredients
- 4 cups vegetable broth Use homemade for better flavor if possible.
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 large onion, chopped
- 2 cloves garlic, minced Adjust to taste.
- 1 cup spinach or kale, chopped
- 1 teaspoon dried oregano
- to taste Salt and pepper
- to taste Lemon juice for serving Adds extra flavor.
Method
- In a large pot, heat a small amount of oil over medium heat.
- Add the onion, carrots, and celery, and sauté until they begin to soften, about 5 minutes.
- Add the garlic and cook for another minute, until fragrant.
- Pour in the vegetable broth and bring to a simmer.
- Add the spinach or kale and oregano. Season with salt and pepper to taste.
- Simmer for 10-15 minutes.
- Serve warm with a squeeze of lemon juice for extra flavor.
