Italian Penicillin Soup
A warm and comforting soup combining fresh vegetables and beans, perfect for chilly days or when feeling under the weather.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 unit onion, chopped
- 2 units carrots, diced
- 2 units celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste Salt and pepper
- 2 cups spinach or kale, chopped Feel free to substitute
- 1 can cannellini beans, rinsed and drained Can substitute with any white beans
- 1 unit Juice of 1 lemon
Instructions
Cooking Method
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery, sautéing until softened, roughly 5 minutes.
- Stir in the garlic, thyme, and oregano, and continue cooking for another minute until fragrant.
- Pour in the vegetable broth, bringing it to a gentle simmer. Season with salt and pepper to taste.
- Fold in the spinach or kale and cannellini beans.
- Let it simmer for about 10-15 minutes until the greens are wilted and the beans are warmed through.
- Just before serving, stir in the lemon juice for a zesty finish.
- Enjoy warm!
Notes
Store leftovers in airtight containers for up to 3 days or freeze for up to 3 months. Reheat gently with a splash of broth or water. For added flavor, sauté the garlic briefly before adding to the pot.