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Italian Penicillin Soup

A comforting and nourishing soup, perfect for chilly days and 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: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 carrots sliced
  • 2 stalks celery sliced
Broth and Grains
  • 4 cups vegetable broth
  • 1 cup cooked rice or quinoa
Greens and Seasoning
  • 1 cup spinach or kale
  • Salt and pepper to taste
  • Optional: lemon juice, for serving

Method
 

Preparation of Base
  1. In a large pot, heat olive oil over medium heat.
  2. Add diced onion and minced garlic, sautéing until translucent.
  3. Stir in sliced carrots and celery, cooking until they begin to soften.
Broth and Grains Addition
  1. Pour in the vegetable broth and bring to a boil.
  2. Stir in cooked rice or quinoa, then reduce the heat and simmer for 10 minutes to blend the flavors.
Finishing Touches
  1. Add spinach or kale, cooking until wilted.
  2. Season with salt, pepper, and a squeeze of lemon juice if desired.
  3. Serve warm for a comforting, nutritious soup.

Notes

Feel free to add more vegetables like bell peppers or zucchini for extra flavor and nutrients. For a creamier soup, add a splash of coconut milk or a dollop of yogurt before serving. Adjust the seasoning according to your taste.