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A bowl of hearty Italian Penicillin Soup made with fresh ingredients.

Italian Penicillin Soup

A light vegetable soup with garlic, tomatoes, and greens that is perfect for comfort or a quick meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, lunch, Soup
Cuisine: Italian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables and Aromatics
  • 1 tablespoon olive oil for sautéing
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced use fresh for best flavor
Broth and Seasoning
  • 4 cups vegetable broth can substitute chicken broth for deeper flavor
  • 1 can diced tomatoes (14 oz)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste Salt and pepper Add salt at the end to avoid over-salting
Greens
  • 2 cups spinach or kale add at the end to wilt
  • to taste Lemon juice (optional) for serving

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Pour in the vegetable broth and diced tomatoes, stir to combine.
  5. Season with thyme, oregano, salt, and pepper. Bring to a boil.
Cooking
  1. Reduce heat and let simmer for about 20 minutes.
  2. Stir in the spinach or kale and cook for an additional 5 minutes until wilted.
  3. Taste and adjust seasoning as necessary.
Serving
  1. Serve warm, drizzled with lemon juice if desired.

Notes

For a creamier version, add grated Parmesan cheese or serve with crusty bread. Store in an airtight container for up to 4 days, or freeze for 3 months.