Italian Penicillin Soup
A comforting and nutritious Italian soup made with a variety of vegetables, hearty beans, and fresh herbs, perfect for chilly days and easy to customize.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For sautéing the vegetables
- 1 onion, chopped Adds flavor base
- 2 carrots, diced Adds sweetness and texture
- 2 stalks celery, diced Adds crunch and flavor
- 3 cloves garlic, minced For aromatic flavor
- 1 teaspoon dried oregano Adds Italian flavor
- 1 teaspoon thyme Aromatic herb
- 4 cups vegetable broth Base of the soup
- 1 can (14 oz) diced tomatoes Adds acidity and sweetness
- 1 cup cannellini beans, drained and rinsed Adds protein and creaminess
- 1 cup kale or spinach, chopped For added nutrition
- Salt and pepper to taste To season the soup
- Fresh basil for garnish Adds freshness and color
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté for about 5-7 minutes until the vegetables have softened and the onion turns translucent.
- Stir in the minced garlic, dried oregano, and thyme. Cook for another minute until fragrant.
Cooking
- Pour in the vegetable broth and diced tomatoes. Bring to a boil.
- Incorporate the rinsed cannellini beans and chopped kale or spinach. Reduce the heat and let simmer for 15-20 minutes.
- Season with salt and pepper to taste and adjust to your preference.
- Serve hot, garnished with fresh basil leaves.
Notes
This soup is excellent for meal prep and can be stored for up to 3-4 days in the fridge or frozen for up to three months.