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Italian Penicillin Soup

A comforting dish perfect for chilly days, this healthy Italian Penicillin Soup is filled with nourishing ingredients.
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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 & Grains
  • 4 cups vegetable broth
  • 1 cup cooked rice or quinoa
Greens & Seasoning
  • 1 cup spinach or kale
  • to taste Salt and pepper
  • Optional: lemon juice, for serving

Method
 

Sauté the Base Vegetables
  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.
Add Broth & Grains
  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.
Finish & Season
  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. If you want a creamier soup, add a splash of coconut milk or a dollop of yogurt before serving. Adjust the seasoning according to your taste. Store any leftover soup in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.