Italian Penicillin Soup

There’s something truly heartwarming about a steaming bowl of Italian Penicillin Soup, especially on a chilly evening when the world seems to slow down. The moment you lift the lid, you’re greeted with the comforting scents of thyme and garlic, a delightful promise of warmth and nourishment that makes you feel right at home. This soup is packed with hearty vegetables and fresh greens, creating a cozy dish that’s as wholesome as it is easy to make. Your family will adore the rich flavors, and you’ll love how effortlessly it comes together after a long day.

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How to Make Italian Penicillin Soup

Ingredients You’ll Need

• 4 cups vegetable broth
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup kale or spinach, chopped
• Juice of 1 lemon

Step-by-Step Directions

1. In a large pot, heat a little oil over medium heat. Add the onions, carrots, and celery, cooking until they are softened and fragrant. Stir in the garlic, thyme, and oregano for about a minute until the kitchen is filled with their warm aroma.
2. Pour in the vegetable broth and bring the mixture to a boil. Once it reaches that wonderful, rolling boil, gently reduce the heat and add the kale or spinach, letting it cook until it wilts and turns a vibrant green.
3. Finish with salt, pepper, and a splash of fresh lemon juice just before serving. This bright addition lifts the flavors beautifully!

Nutrition Facts

• Serving Size: 1 bowl
• Calories: 150
• Protein: 4g
• Carbs: 30g
• Fat: 3g
• Fiber: 5g

Packed with protein and fiber, this recipe keeps you full without feeling heavy, making it perfect for a wholesome weeknight dinner or a cozy lunch.

Serving Ideas

This Italian Penicillin Soup is best enjoyed family-style—gather around the table with a loaf of crusty bread for dipping, or serve it alongside a crisp green salad for a balanced meal. Imagine cozy evenings by the fire, with laughter and warmth enveloping you as the soup simmers away. A nice glass of white wine or a sparkling lemon water on the side can elevate your dining experience, turning a simple dinner into a cherished moment.

Storage Tips

To keep this delightful soup fresh, simply let it cool before transferring to airtight containers. Refrigerate for up to three days or freeze portions for up to three months. When you’re ready to enjoy it again, heat gently on the stovetop, adding a splash of broth to revive its lovely texture, just like the first day it was made.

Pro Tips

• For a heartier version, add in a can of drained chickpeas or white beans to boost protein and make it even more filling.
• Don’t rush the sautéing step; letting the vegetables soften well builds a deeper flavor base.
• A sprinkle of grated Parmesan or a dollop of pesto can elevate each bowl with a rich, savory finish.
• Experiment with different herbs based on the season; fresh basil or parsley can add a delightful pop when available.
• For a kick, consider adding a pinch of crushed red pepper flakes in with the garlic for a hint of heat.

Flavor Variations

• For a fall twist, add diced sweet potatoes for a hint of sweetness and a beautiful color contrast.
• This soup pairs well with vibrant summer vegetables—try adding zucchini or diced tomatoes for a seasonal spin.
• In the winter, a sprinkle of nutmeg can warm the flavors and give a cozy, aromatic touch.

FAQs

Can I make Italian Penicillin Soup ahead of time? Yes! It keeps well in the refrigerator and flavors meld beautifully overnight.

What can I use instead of vegetable broth? Chicken broth is a great substitute if you want a richer flavor, or even water with added herbs.

Is this soup vegan-friendly? Absolutely! It’s naturally vegan with hearty vegetables and no animal products.

Can I add meat to this soup? Certainly! Shredded rotisserie chicken or sausage can be delicious additions if you prefer a heartier dish.