Why Make This Recipe
Italian Penicillin Soup is a delightful and nourishing dish that warms you up inside and out. This soup is easy to prepare, using fresh vegetables and simple ingredients. It’s perfect for chilly days or when you’re feeling a bit under the weather. The combination of vegetables and seasoning creates a rich flavor, making it satisfying and healthy. Plus, itโs a great way to incorporate more greens into your diet!
How to Make Italian Penicillin Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup kale or spinach, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lemon juice (optional, for serving)
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautรฉ until the onion is translucent.
- Pour in the vegetable broth and bring to a simmer.
- Add the carrots and celery, cooking until tender, about 10-15 minutes.
- Stir in the kale or spinach and dried oregano, allowing it to wilt.
- Season with salt and pepper to taste.
- Serve warm with a squeeze of lemon juice if desired.
How to Serve Italian Penicillin Soup
Serve this soup hot in a bowl. You can add a squeeze of lemon juice on top for an extra zing. Pair it with some crusty bread or a light salad for a complete meal.
How to Store Italian Penicillin Soup
You can store leftover Italian Penicillin Soup in an airtight container in the refrigerator for up to 3-4 days. If you want to keep it longer, freeze the soup in freezer-safe containers. It will last for about 2-3 months in the freezer. Just thaw it overnight in the fridge before reheating.
Tips to Make Italian Penicillin Soup
- Use fresh vegetables for the best flavor.
- Feel free to add other vegetables like bell peppers or zucchini for more variety.
- If you want a heartier soup, consider adding cooked pasta or beans.
- Taste the soup before serving, and adjust the seasoning as needed.
Variation
You can make this soup vegan by sticking to vegetable broth and skipping any animal products. Additionally, you could add some cooked chicken for a non-vegetarian option.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables if you donโt have fresh ones. Just add them to the soup and cook until heated through.
Is Italian Penicillin Soup good for meal prep?
Absolutely! This soup stores well, making it a great choice for meal prep.
Can I add protein to this soup?
Yes, you can add cooked chicken, turkey, or beans for extra protein. Just make sure to adjust the cooking time accordingly.
Print
Italian Penicillin Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful and nourishing soup that’s perfect for chilly days or when you’re feeling under the weather.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup kale or spinach, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Lemon juice (optional, for serving)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sautรฉ until the onion is translucent.
- Pour in the vegetable broth and bring to a simmer.
- Add the carrots and celery, cooking until tender, about 10-15 minutes.
- Stir in the kale or spinach and dried oregano, allowing it to wilt.
- Season with salt and pepper to taste.
- Serve warm with a squeeze of lemon juice if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for about 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
