Italian Penicillin Soup
A delightful and hearty vegetable soup, packed with fresh ingredients and aromatic herbs, making it a cozy remedy for chilly days.
Ingredients
Aromatics
- 1 tablespoon olive oil Can be replaced with any cooking oil or butter.
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 3 medium carrots, sliced Can be swapped with bell peppers or zucchini.
- 2 stalks celery, sliced Can be substituted with other vegetables.
Broth and Seasonings
- 6 cups vegetable broth Can be substituted with chicken broth.
- 1 can diced tomatoes
- 1 teaspoon dried basil Fresh herbs can be used if available.
- 1 teaspoon dried oregano Fresh herbs can be used if available.
- to taste salt and pepper
Optional Additions
- to taste spinach or kale Optional leafy greens.
- to taste lemon juice Optional for serving.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Once hot, add the diced onion and minced garlic. Sauté until softened, about 3-4 minutes.
Cooking
- Stir in the sliced carrots and celery. Cook for another 5 minutes.
- Pour in the vegetable broth and diced tomatoes, along with dried basil, oregano, salt, and pepper. Stir to combine.
- Bring to a boil over high heat, then reduce heat and let simmer for 20-30 minutes.
- If using leafy greens, add them during the last 5 minutes of cooking until wilted.
- Taste and adjust seasoning as needed. Serve warm with a squeeze of lemon juice if desired.
Notes
Make sure vegetables are diced evenly for uniform cooking. Don't rush the simmering process to enhance flavors.
