why make this recipe
Italian Penicillin Soup is not just a comforting dish, but it is also packed with nutrition. It’s an excellent choice for anyone looking for a warm, hearty meal that is easy to prepare. This soup is perfect for chilly days, helping to soothe and revive. Plus, it’s vegan-friendly and can easily be made gluten-free.
how to make Italian Penicillin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup green beans, chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Pour in the vegetable broth and diced tomatoes.
- Add the green beans and oregano, then season with salt and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Serve warm, garnished with fresh parsley.
how to serve Italian Penicillin Soup
Serve Italian Penicillin Soup warm in bowls. You can add some crusty bread on the side for dipping. It makes a perfect light lunch or a starter for dinner.
how to store Italian Penicillin Soup
You can store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Make sure to let it cool before storing, and reheat it gently on the stove when you’re ready to enjoy it again.
tips to make Italian Penicillin Soup
- For extra flavor, you can add a pinch of red pepper flakes if you like a little heat.
- Feel free to use any seasonal vegetables you have on hand. Spinach or kale can be great additions.
- If you prefer, you can blend the soup for a creamier texture.
variation
You can easily turn this soup into a minestrone by adding pasta or beans. Just make sure to adjust the cooking time of the pasta to ensure it’s perfectly al dente.
FAQs
1. Can I use chicken broth instead of vegetable broth?
Yes, you can substitute chicken broth if you are not looking for a vegetarian option.
2. Is this soup gluten-free?
Yes, if you use gluten-free vegetable broth and ensure other ingredients are gluten-free, this soup can be gluten-free.
3. Can I add meat to this soup?
Absolutely! You can add cooked chicken or sausage to make it more filling. Just be sure to cook it thoroughly before adding it to the soup.
Italian Penicillin Soup
Equipment
- large pot or Dutch oven
- knife
- cutting board
- ladle
Ingredients
Main Ingredients
- 8 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup small pasta (orzo, ditalini)
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 medium onion, diced
- 4 cups fresh spinach
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Add pasta and cooked chicken. Cook according to pasta package directions until al dente.
- Stir in fresh spinach and cook until wilted.
- Season with salt and pepper to taste.
- Ladle into bowls, garnish with grated Parmesan cheese and fresh parsley, and serve hot.