Italian Penicillin Soup
A comforting and restorative soup made with fragrant vegetable broth, lemon, and hearty greens, perfect for chilly months.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 6 cups vegetable broth Use good-quality broth for best results.
- 1 cup kale or spinach, chopped Kale takes longer to soften than spinach.
- 1 Juice of 1 lemon Adds brightness to the soup.
- Salt and pepper to taste
Optional Add-ins and Swaps
- Cooked pasta or small pastina For extra body.
- Pesto or grated Parmesan For richness (if not keeping vegan).
- Splash of white wine For extra depth when deglazing.
Instructions
Cooking the Soup
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the garlic, carrots, and celery. Sauté for another 5 minutes.
- Add oregano, thyme, and vegetable broth. Bring to a boil.
- Reduce heat and let simmer for 15 minutes.
- Add kale or spinach and cook for an additional 5 minutes.
- Season with salt, pepper, and lemon juice to taste. Serve warm.
Notes
This recipe is flexible: develop flavors best by sweating the aromatics; it's forgiving if short on time. For best texture, store soup and any pasta separately if reheating later.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 700mgFiber: 3gSugar: 3g
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