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Italian Penicillin Soup

A hearty, comforting Italian soup rich in flavors and nutrients, perfect for chilly evenings or when you're feeling under the weather.
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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: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups vegetable broth
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup spinach or kale, chopped Kale can be substituted with Swiss chard.
Seasonings
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 tablespoon lemon juice (optional) Adds a tangy flavor.

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Once hot, sauté the chopped onions and minced garlic until they are softened and fragrant.
  2. Next, toss in your diced carrots, celery, thyme, and oregano. Cook these together for a few more minutes, allowing the flavors to meld.
  3. Pour the vegetable broth into the pot and bring the mixture to a rolling boil.
  4. Reduce the heat and let it simmer, allowing the vegetables to become tender – this typically takes about 15 to 20 minutes.
  5. Add the spinach or kale and let it cook until wilted, imparting a beautiful color and nutrition.
  6. Season your soup with salt, pepper, and a squeeze of lemon juice if you like a little tang.
  7. Serve warm and enjoy every comforting spoonful!

Notes

Leftover soup can easily be stored in the fridge for up to five days or frozen for up to three months. When reheating, stir occasionally to heat evenly.