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Bowl of Italian Penicillin Soup garnished with herbs and spices

Italian Penicillin Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For sautéing.
  • 1 cup onion, chopped Provides flavor base.
  • 2 medium carrots, diced Adds sweetness and color.
  • 2 stalks celery, diced Contributes to the mirepoix.
  • 3 cloves garlic, minced Enhances flavor.
Liquid Ingredients
  • 4 cups vegetable broth Base for the soup.
  • 1 can diced tomatoes (14.5 ounces) Add flavor and acidity.
Seasonings
  • 1 teaspoon dried oregano Adds earthy flavor.
  • 1 teaspoon dried basil Traditional Italian herb.
  • to taste Salt and pepper For seasoning.
Finishing Ingredients
  • 1 cup leafy greens (like spinach or kale) Adds nutrition and color.
  • Juice of 1 lemon Brightens the dish.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery, and cook until soft, about 5-7 minutes.
  3. Stir in the minced garlic and cook for an additional minute.
Cooking
  1. Pour in the vegetable broth and add the diced tomatoes, oregano, and basil.
  2. Season with salt and pepper to taste.
  3. Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
Finishing Touch
  1. Add the leafy greens and lemon juice just before serving.
  2. Serve hot and enjoy.

Notes

For added richness, top with grated Parmesan cheese. Customize with your favorite beans or grains like quinoa.