Italian Penicillin Soup
A light vegetable soup with garlic, tomatoes, and greens that is perfect for comfort or a quick meal.
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
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and diced tomatoes, stir to combine.
- Season with thyme, oregano, salt, and pepper. Bring to a boil.
Cooking
- Reduce heat and let simmer for about 20 minutes.
- Stir in the spinach or kale and cook for an additional 5 minutes until wilted.
- Taste and adjust seasoning as necessary.
Serving
- 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.
