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Italian Penicillin Soup

A warm and comforting soup filled with fresh vegetables and herbs, perfect for cold days or when you need a pick-me-up.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups vegetable broth
  • 1 cup diced tomatoes (canned or fresh)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 cups spinach or kale
  • Lemon juice, to taste

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and garlic, and sauté until translucent.
  3. Add diced carrots and celery, and cook for about 5 minutes.
  4. Pour in vegetable broth and diced tomatoes.
  5. Stir in dried oregano, thyme, salt, and pepper.
  6. Bring to a simmer and cook for 15-20 minutes until vegetables are tender.
  7. Add spinach or kale and cook until wilted.
  8. Adjust seasoning and add lemon juice before serving.

Notes

Serve warm in bowls, possibly with fresh herbs or lemon on top. Pairs well with crusty bread or a salad.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan

Nutrition

  • Serving Size: 1 serving
  • Calories: 220
  • Sugar: 6g
  • Sodium: 500mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 8g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: soup, vegan, healthy, Italian, comfort food