Italian Penicillin Soup
This Italian Penicillin Soup is a comforting dish filled with rich flavors from garlic, herbs, and vegetables, perfect for chilly evenings or gatherings.
Ingredients
Vegetables
- 2 tablespoons Olive oil Provides richness and flavor.
- 1 large Onion, diced For sweetness and depth.
- 2 medium Carrots, sliced Adds sweetness and color, substitute with parsnips if desired.
- 2 stalks Celery, chopped For a peppery crunch; fennel is an alternative.
- 4 cloves Garlic, minced The aromatic star.
Liquids and Tomatoes
- 6 cups Chicken or vegetable broth Homemade is preferable.
- 1 can Diced tomatoes, 14.5 oz For tanginess and color.
Herbs and Beans
- 1 tablespoon Italian herbs, dried A blend of basil, oregano, and thyme.
- 2 cups White beans, cooked Use canned for convenience.
Greens
- 2 cups Fresh spinach or kale, chopped Any greens can be used.
Garnish
- Parmesan cheese For garnishing.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Carefully add the chicken or vegetable broth, followed by the diced tomatoes and Italian herbs. Bring to a gentle simmer.
- Stir in the cooked white beans and allow the soup to simmer for another 10 minutes.
- Toss in the chopped spinach or kale and let them wilt for about 3 minutes.
- Ladle the soup into bowls, sprinkle with freshly grated Parmesan cheese, and enjoy.
Notes
Feel free to customize with fresh herbs, add a spicy kick with red pepper flakes, or include protein like shredded chicken or sausage. Vegan adaptation is simple by using vegetable broth and skipping cheese.