Italian Penicillin Soup
A comforting and nutritious soup filled with vegetables and fresh herbs, perfect for chilly days.
Ingredients
Main Ingredients
- 1 tablespoon olive oil For sautéing vegetables.
- 1 onion, diced Add sweetness to the soup.
- 2 carrots, diced Provides flavor and nutrients.
- 2 celery stalks, diced Complements the aromatic base.
- 3 garlic cloves, minced For added flavor.
- 4 cups vegetable broth The base of the soup.
- 1 can (14 oz) diced tomatoes Adds acidity and richness.
- 1 teaspoon dried oregano For a classic Italian flavor.
- 1 teaspoon dried thyme Enhances aromatic profile.
- to taste Salt and pepper Season according to preference.
- 2 cups kale or spinach, chopped Provides nutrients and color.
- Juice of 1 lemon Adds brightness to the flavor.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat until it shimmers.
- Add the diced onions, carrots, and celery; sauté for 5 to 7 minutes until softened.
- Stir in the minced garlic and sauté for an additional minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, followed by the oregano, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to simmer for about 15 to 20 minutes.
- Add the chopped kale or spinach and lemon juice; cook for another 5 minutes.
Notes
Garnish with fresh herbs or a drizzle of olive oil before serving. Pair with crusty bread or a green salad for a complete meal. Adjust vegetables and herbs as per season or preference.