Italian Penicillin Soup
This heartwarming Italian Penicillin Soup is a delightful mix of vegetables and herbs, perfect for cozy nights or a family-friendly meal. It's quick to prepare and customizable to suit your preferences.
Ingredients
Main Ingredients
- 2 tablespoons olive oil Can substitute with avocado or coconut oil.
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced Watch carefully to avoid burning.
- 6 cups vegetable broth Can substitute with chicken broth.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste Adjust according to preference.
- 1 cup cooked rice or quinoa (optional) Can substitute with gluten-free pasta.
- Fresh parsley for garnish Add for color and freshness.
Instructions
Preparation
- Clear your kitchen workspace for a seamless cooking experience. Gather all your ingredients and tools: a large pot, chopping board, knife, and measuring cups.
- In your large pot, add the olive oil and heat over medium heat for about 1-2 minutes.
Cooking
- Add the chopped onion, diced carrots, and diced celery. Sauté for about 5–7 minutes until tender and golden.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the dried oregano and thyme, stirring well.
- Pour in the vegetable broth and bring the soup to a boil over high heat.
- Once boiling, reduce the heat, season with salt and pepper to taste, and simmer for about 15-20 minutes.
- If using, add the cooked rice or quinoa and let it simmer for another 5 minutes.
- Taste the soup before serving and adjust seasoning if needed.
- Spoon the soup into bowls and garnish with fresh parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. Thaw overnight in the fridge or microwave to reheat. Consider adding fresh herbs or extra virgin olive oil before serving for enhanced flavor.