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Italian Penicillin Soup

A delightful and hearty vegetable soup, packed with fresh ingredients and aromatic herbs, making it a cozy remedy for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 150
Ingredients Method Notes

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.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Once hot, add the diced onion and minced garlic. Sauté until softened, about 3-4 minutes.
Cooking
  1. Stir in the sliced carrots and celery. Cook for another 5 minutes.
  2. Pour in the vegetable broth and diced tomatoes, along with dried basil, oregano, salt, and pepper. Stir to combine.
  3. Bring to a boil over high heat, then reduce heat and let simmer for 20-30 minutes.
  4. If using leafy greens, add them during the last 5 minutes of cooking until wilted.
  5. 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.