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Italian Penicillin Soup

Italian Penicillin Soup

A wholesome and comforting soup packed with vibrant vegetables and aromatic herbs, perfect for chilly days and nutritious nourishment.
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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
  

Vegetable Base
  • 4 cups vegetable broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
Herbs and Seasoning
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
Finishing Touches
  • 1 cup spinach or kale, chopped
  • 1 Juice of 1 lemon

Method
 

Cooking the Vegetables
  1. In a large pot, heat a little oil over medium heat. Add onions, carrots, and celery, and cook until softened.
  2. Stir in garlic, oregano, and thyme, cooking for another minute until fragrant.
Simmering the Soup
  1. Pour in the vegetable broth and bring to a boil.
  2. Reduce the heat and simmer for 15–20 minutes, allowing the flavors to meld.
Finishing and Serving
  1. Add spinach or kale and a splash of lemon juice, stirring until the greens wilt.
  2. Season with salt and pepper to taste, then serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup in portions for up to 3 months.