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Italian Penicillin Soup

Italian Penicillin Soup

A wholesome and comforting soup packed with vibrant vegetables and aromatic herbs, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups vegetable broth Can substitute with chicken broth for richer flavor.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp dried oregano Fresh herbs can be substituted for a more aromatic flavor.
  • 1 tsp dried thyme Fresh herbs can be substituted for a more aromatic flavor.
  • to taste Salt and pepper
  • 1 cup spinach or kale, chopped
  • Juice of 1 lemon lemon Adding lemon zest can enhance the fresh flavor.

Method
 

Cooking the Soup
  1. In a large pot, heat a little oil over medium heat. Add onions, carrots, and celery, and cook until softened.
  2. Stir in garlic, oregano, and thyme, cooking for another minute until fragrant.
  3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
  4. Add spinach or kale and a splash of lemon juice, stirring until the greens wilt.
  5. Season with salt and pepper to taste, then serve warm.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the soup in portions for up to 3 months. Just make sure to cool the soup completely before freezing.