Italian Penicillin Soup

why make this recipe

Italian Penicillin Soup is a comforting and nutritious dish perfect for any time of year. It’s not only delicious but also packed with healthy vegetables and grains. This soup is often associated with warmth and healing, making it an ideal choice when you’re feeling under the weather or simply need a cozy meal. Plus, it’s easy to make and requires minimal preparation, which makes it a great option for busy weeknights.

how to make Italian Penicillin Soup

Ingredients :

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cups vegetable broth
• 1 cup cooked rice or quinoa
• 1 cup spinach or kale
• Salt and pepper to taste
• Fresh herbs (e.g., parsley or thyme) for garnish

Directions :

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, sautéing until fragrant and translucent.
3. Add the carrots and celery, cooking for another 5 minutes.
4. Pour in the vegetable broth and bring to a simmer.
5. Stir in the cooked rice or quinoa and spinach.
6. Season with salt and pepper to taste.
7. Allow to cook for an additional 5-10 minutes until the greens are wilted.
8. Serve hot, garnished with fresh herbs.

how to serve Italian Penicillin Soup

Serve Italian Penicillin Soup hot in a bowl. You can add a sprinkle of fresh herbs on top for extra flavor. This soup pairs well with crusty bread or a simple side salad for a complete meal.

how to store Italian Penicillin Soup

If you have leftovers, let the soup cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 4 days. To reheat, simply warm it on the stove or in the microwave until hot. If you want to store it for longer, you can freeze the soup for up to 3 months. Just remember to leave some space in the container for the soup to expand when frozen.

tips to make Italian Penicillin Soup

• Feel free to add other vegetables you have on hand, such as bell peppers or zucchini.
• For extra protein, you can add beans or lentils to the soup.
• Adjust the seasoning to your taste by adding more herbs or spices like red pepper flakes for a bit of heat.

variation

You can easily transform this soup into a chicken soup by adding shredded chicken if you prefer a meatier dish. Additionally, using different grains such as barley or farro can give it a unique texture and flavor.

FAQs

Can I make Italian Penicillin Soup in advance?
Yes, this soup can be made ahead of time and stored in the refrigerator or freezer. The flavors may even improve after sitting overnight.

Is it suitable for vegans?
Absolutely! This soup is naturally vegan-friendly since it uses vegetable broth and no animal products.

Can I use frozen vegetables?
Yes, you can use frozen vegetables instead of fresh ones. Just add them to the pot and adjust the cooking time as needed until they are heated through.

Italian Penicillin Soup

A comforting and nutritious soup packed with healthy vegetables and grains, perfect for any time of year.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 250

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 stalks celery, sliced
• 4 cups vegetable broth
• 1 cup cooked rice or quinoa Use either rice or quinoa based on preference.
• 1 cup spinach or kale Fresh spinach or kale recommended.
• to taste Salt and pepper Adjust based on preference.
• for garnish Fresh herbs (e.g., parsley or thyme)

Method

 

Preparation

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, sautéing until fragrant and translucent.
3. Add the carrots and celery, cooking for another 5 minutes.

Cooking

1. Pour in the vegetable broth and bring to a simmer.
2. Stir in the cooked rice or quinoa and spinach.
3. Season with salt and pepper to taste.
4. Allow to cook for an additional 5-10 minutes until the greens are wilted.

Serving

1. Serve hot, garnished with fresh herbs.

Notes

Feel free to add other vegetables you have on hand, such as bell peppers or zucchini. For extra protein, you can add beans or lentils to the soup. Adjust the seasoning to your taste by adding more herbs or spices like red pepper flakes for a bit of heat. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 3 months.