Italian Penicillin Soup
A quick and comforting soup made with everyday vegetables, fragrant herbs, and a soothing broth perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For sautéing the aromatics.
- 1 cup onion, chopped
- 2 cup carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced Essential for flavor.
- 6 cups vegetable broth Can use chicken broth for non-vegetarian option.
Vegetables & Seasoning
- 1 cup spinach, chopped Can substitute with kale or Swiss chard.
- 1 cup mushrooms, sliced Add for a deeper flavor.
- 1 teaspoon dried thyme
- to taste Salt and pepper Adjust according to preference.
- 1 tablespoon Lemon juice Optional, for garnish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the mushrooms, spinach, thyme, salt, and pepper.
- Reduce heat and let simmer for 15-20 minutes until the vegetables are tender.
- Taste and adjust seasoning as needed.
- Serve warm, with a splash of lemon juice if desired.
Notes
For a heartier bowl, consider adding cooked chickpeas or leftover chicken. Leftovers can be stored in airtight containers for up to 4 days in the fridge or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 600mgFiber: 3gSugar: 3g
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