Italian Penicillin Soup
A quick, flavorful, vegetarian soup that is comforting and restorative, perfect for weeknights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil Use good quality extra-virgin olive oil.
- 1 chopped onion A yellow or sweet onion provides sweetness.
- 2 diced carrots Adds subtle sweetness.
- 2 stalks celery Enhances the aromatic base.
- 3 cloves garlic Use fresh garlic for best results.
- 6 cups vegetable broth Low-sodium broth recommended.
- 1 cup zucchini Diced for texture.
- 1 cup spinach or kale Use whichever greens you prefer.
- to taste salt and pepper Adjust seasoning as needed.
- for garnish fresh herbs (like parsley or thyme) Adds freshness before serving.
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and diced celery to the pot. Sauté until soft.
- Add the minced garlic and cook for 30 to 60 seconds until fragrant.
- Pour in 6 cups of vegetable broth and bring to a gentle boil.
- Add the diced zucchini and simmer for 10 minutes.
- Stir in the spinach or kale and cook until wilted, about 2 to 4 minutes.
- Season the soup with salt and pepper to taste.
- Serve hot garnished with fresh herbs and drizzled olive oil.
Notes
This soup is adaptable; feel free to use different vegetables or add protein like beans. Store leftovers in the fridge or freeze for longer preservation.