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Italian Penicillin Soup

A soothing, vibrant soup packed with fresh vegetables and aromatic herbs, perfect for chilly nights and as a remedy for colds.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 4 cups vegetable broth Use low-sodium for a healthier option.
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 onion chopped
  • 2 cloves garlic, minced
Herbs and Seasoning
  • 1 teaspoon thyme Fresh or dried.
  • 1 teaspoon basil Fresh or dried.
  • to taste Salt and pepper
Greens
  • 1 cup spinach or kale (optional) Can substitute with Swiss chard.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onions, diced carrots, and diced celery. Sauté until they’re tender, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Pour in the vegetable broth, along with thyme, basil, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
  3. If you’re using spinach or kale, toss it in at the end and cook until just wilted.
Serving
  1. Serve warm and enjoy this soothing dish!

Notes

This soup can be served alongside a crusty slice of rustic bread or grilled cheese sandwich. Leftovers can be stored in an airtight container in the fridge for up to three days.