Italian Penicillin Soup

I remember the first time I made Italian Penicillin Soup. It was a brisk fall evening, and I was feeling a bit under the weather. Chopping vegetables and stirring together this delightful soup filled my kitchen with warmth and comfort, and it quickly lifted my spirits. They say a good soup can heal your soul, and this one is no exception!

What makes this so good:

• Wholesome ingredients: Packed with fresh vegetables and aromatic herbs, this soup is a nutritional powerhouse.
• Easy to make: Even beginners can whip it up in no time!
• Comforting flavor: Its rich, savory taste is perfect for any chilly evening.

Ingredients:

• 1 tablespoon (15 ml) olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, diced
• 4 cups (1 L) vegetable broth
• 1 can (14.5 ounces or 410 g) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Smart Swaps:

• For a heartier version: Add cooked beans or lentils to boost protein.
• Seasoning alternatives: Use fresh herbs if you have them on hand; just triple the amount.
• For gluten-free: Ensure the vegetable broth is certified gluten-free.

Sourcing Tips:

• Look for organic vegetables to ensure freshness. When selecting tomatoes, pick those that are vibrant in color without any blemishes.

Directions:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 3-5 minutes.
3. Toss in the sliced carrots and diced celery, cooking for another 5 minutes until they start to soften.
4. Pour in 4 cups of vegetable broth and the 14.5 ounces can of diced tomatoes. Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20-30 minutes, until the vegetables are tender and the flavors meld together beautifully. You’ll know it’s ready when the carrots are fork-tender.
6. Serve warm, garnished with freshly chopped parsley.

Safety Note: Always handle hot pots and liquids with care to avoid burns.

Pro Tips:

• Make-Ahead: This soup tastes even better the next day, so feel free to make it in advance.
• Transport: It’s perfect for lunch on the go. Just pack it in a thermos to keep it warm!
• Quick Variations:
  • Italian Sausage Addition: Brown some Italian sausage before adding the vegetables for an extra flavor kick.
  • Zucchini or Spinach: Toss in some fresh zucchini or spinach just a few minutes before serving for added nutrition.
  • Spicy Kick: Add a pinch of red pepper flakes for a mild to spicy twist.

Serving, Storage, and Reheat:

Enjoy this soothing soup on its own or paired with crusty bread or a simple salad. Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, simply warm in a pot over low heat, stirring occasionally until heated through.

FAQs:

1. Can I freeze Italian Penicillin Soup?

   • Yes! It freezes well for up to three months. Just let it cool before transferring to a freezer-safe container.

2. What can I substitute for vegetable broth?

   • You can use chicken broth, or even water with a little added bouillon for flavor.

3. How can I make this soup vegan?

   • The recipe is already vegan-friendly! Just ensure any added ingredients, like beans or sausage, are also compliant.

There you have it a heartwarming bowl of Italian Penicillin Soup that’s sure to lift your spirits and fill your kitchen with delightful aromas! Enjoy!

Italian Penicillin Soup

Print Recipe

Pin Recipe

A comforting and nutritious soup packed with fresh vegetables and aromatic herbs, perfect for chilly evenings.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 tablespoon (15 ml) olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 celery stalks, diced
• 4 cups (1 L) vegetable broth
• 1 can (14.5 ounces or 410 g) diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion and minced garlic, sautéing until translucent, about 3-5 minutes.
3. Toss in the sliced carrots and diced celery, cooking for another 5 minutes until they start to soften.
4. Pour in the vegetable broth and the can of diced tomatoes. Stir in the dried oregano, dried thyme, and season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20-30 minutes, until the vegetables are tender.
6. Serve warm, garnished with freshly chopped parsley.

Notes

This soup tastes even better the next day. Leftovers can be stored in an airtight container in the fridge for up to three days. It also freezes well for up to three months.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan