Italian Penicillin Soup brings a cozy, homemade essence to your kitchen, perfect for those chilly evenings when you crave comfort in a bowl. This delightful recipe, with its vibrant vegetables and fragrant herbs, is more than just a meal; it’s a warm hug in soup form. Whether you’re feeling under the weather or simply want a nutritious dish, this soup is a go-to choice that’s both nourishing and easy to whip up on a busy weeknight.
Why You’ll Love This Recipe
This soup is a fantastic blend of convenience and heartiness, making it a staple for anyone who loves healthy and delicious meals. With just a handful of wholesome ingredients and minimal prep work, it’s quick enough for the busiest of nights yet satisfying enough to impress family and friends. You’ll find that it’s not just a recipe but an experience that brings comfort in every spoonful.
“This soup is like a warm hug! So easy to make, and it tastes amazing!” – Happy Home Cook
How to Make Italian Penicillin Soup
Creating this delightful soup is a breeze! With a simple process that combines sautéing veggies and boiling broth, you’ll have a fragrant and wholesome dish in no time. Below are the key ingredients you will need.
Ingredients
2 tablespoons olive oil,
1 onion, chopped,
2 garlic cloves, minced,
3 carrots, sliced,
2 celery stalks, sliced,
4 cups vegetable broth,
1 teaspoon dried oregano,
1 teaspoon dried thyme,
Salt and pepper to taste,
1 cup spinach or kale,
1 can white beans (optional),
Juice of half a lemon.
Quick Tip: If you’re out of any fresh vegetables, feel free to use frozen. They work wonderfully in soups!
Directions
- In a large pot, heat the olive oil over medium heat.
- Toss in the chopped onion and sauté until it turns translucent.
- Add the minced garlic, carrots, and celery; let them cook for about 5 minutes until softened.
- Pour in the vegetable broth, and mix in the oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add in the spinach (or kale) and beans if opting for them; cook for an additional 5 minutes.
- Stir in the lemon juice just before serving. Enjoy warm.
Serving Suggestions
This soup is incredibly versatile and pairs perfectly with a variety of sides. Consider serving it with a crispy green salad for crunch, fresh bread for dipping, or even a sprinkle of grated Parmesan cheese on top for that extra burst of flavor. Ideal for a family dinner or a cozy get-together with friends!
Storage & Reheating
To keep your leftovers fresh, store the soup in an airtight container in the refrigerator for up to 4 days. If you want to save it for longer, you can freeze the soup for up to 3 months. Just defrost it in the fridge overnight before reheating. When you’re ready to enjoy your soup again, gently warm it on the stovetop or in the microwave, stirring occasionally.
Pro Tips
To elevate your Italian Penicillin Soup, try adding a dash of red pepper flakes for a hint of heat or a handful of fresh herbs like basil or parsley at the end for a burst of freshness. If you’re short on time, consider using pre-chopped vegetables or even a store-bought vegetable broth to make the process even quicker.
Variations
Feel free to customize your soup with different greens, such as Swiss chard or arugula, for a unique twist. For a heartier version, add diced potatoes or substitute the white beans with lentils. You can also make it vegan by ensuring your vegetable broth is plant-based!
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will provide a rich flavor, but keep in mind it will alter the soup’s vegetarian profile.
Can I make this soup in advance?
Yes! This soup can be made ahead of time and stored in the fridge for easy re-heating.
What if I don’t have fresh herbs?
Dried herbs work just as well in this recipe. Just use about a third of the amount if you’re substituting dried for fresh!
Hearty Vegetable Soup Recipes
Easy Comforting Soup Ideas
Italian Penicillin Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A cozy and nutritious soup perfect for chilly evenings, blending vibrant vegetables and fragrant herbs.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup spinach or kale
- 1 can white beans (optional)
- Juice of half a lemon
Instructions
- In a large pot, heat the olive oil over medium heat.
- Toss in the chopped onion and sauté until it turns translucent.
- Add the minced garlic, carrots, and celery; let them cook for about 5 minutes until softened.
- Pour in the vegetable broth, and mix in the oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Add in the spinach (or kale) and beans if opting for them; cook for an additional 5 minutes.
- Stir in the lemon juice just before serving. Enjoy warm.
Notes
Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 0mg