Italian Penicillin Soup
A heartwarming soup that combines vibrant vegetables and comforting spices, perfect for cold days and family gatherings.
Ingredients
Base Ingredients
- 2 tablespoons olive oil Use fresh for the best flavor.
- 1 medium onion, chopped
- 2 medium carrots, chopped Adds vibrant color.
- 2 stalks celery, chopped
- 3 cloves garlic, minced Adjust based on taste preference.
Broth and Seasoning
- 4 cups vegetable or chicken broth Use low-sodium if preferred.
- 1 can diced tomatoes (14 oz)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper Adjust to your liking.
Garnish
- to taste Fresh parsley, chopped Garnish before serving.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat until it shimmers.
- Add the onion, carrots, and celery. Cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional minute until fragrant, being careful not to brown it.
Cooking
- Pour in the broth and add the diced tomatoes, oregano, basil, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for 20-25 minutes.
- Adjust seasoning as needed.
Serving
- Serve hot, garnished with fresh parsley.
Notes
The soup can be stored in an airtight container in the refrigerator. It tastes even better the next day as the flavors meld. To reheat, add a splash of water or broth to loosen it up as needed.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 600mgFiber: 3gSugar: 4g
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