Italian Penicillin Soup
This simple soup soothes the body and the mind with its light, bright flavors and comforting base of vegetables, broth, and lemon.
Ingredients
Vegetable Base
- 4 cups vegetable broth Use low-sodium broth for more control over salt.
- 1 cup carrots, diced Chop to similar sizes for even cooking.
- 1 cup celery, diced Chop to similar sizes for even cooking.
- 1 cup onion, diced
- 2 cloves garlic, minced Can be skipped or replaced with garlic powder.
Herbs & Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste Adjust according to preference.
Greens & Lemon
- 1 cup spinach or kale, chopped Add half for texture, if desired.
- 1 juiced lemon Add at the end for a fresh flavor.
Instructions
Preparation
- In a large pot, heat a little olive oil over medium heat.
- Add the onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the garlic, thyme, and oregano, cooking for an additional minute until fragrant.
Cooking
- Pour in the vegetable broth and bring to a boil.
- Reduce the heat and let it simmer for about 15 minutes.
- Add the spinach or kale and simmer for 5 more minutes until wilted.
- Stir in the lemon juice and season with salt and pepper to taste.
- Serve warm.
Notes
Cool the soup to room temperature within two hours, then store in airtight containers for up to 4 days. You can freeze the soup for up to 3 months—leave out the lemon and fresh greens if freezing. For heartier variations, consider adding cooked pasta or shredded chicken before serving.