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Italian Penicillin Soup: 7 Healing Ingredients for Wellness

Italian Penicillin Soup
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Italian Penicillin Soup is a comforting and hearty dish packed with vegetables and flavor.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1 zucchini, diced
  • 1 cup green beans, trimmed and cut into pieces
  • 1 can (14.5 oz) diced tomatoes, with juice
  • 6 cups vegetable or chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 cup cooked pasta (optional)
  • Fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese (for serving)

Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
  3. Stir in the chopped carrots and celery. Cook for another 5 minutes until they start to soften.
  4. Add the diced zucchini and green beans. Cook for an additional 3-4 minutes.
  5. Pour in the diced tomatoes with their juice and the broth. Stir to combine.
  6. Add oregano, basil, bay leaf, salt, and pepper. Bring the mixture to a boil.
  7. Once boiling, reduce the heat to low and let the soup simmer for 30 minutes. Stir occasionally to prevent sticking.
  8. If using pasta, add it to the soup during the last 10 minutes of cooking.
  9. Before serving, remove the bay leaf from the soup.
  10. Ladle the soup into bowls, garnish with fresh parsley, and sprinkle with grated Parmesan cheese.

Notes

  • Consider adding cooked chicken, sausage, or beans for extra protein.
  • This soup can be stored in the refrigerator for up to 3 days.
  • It freezes well for up to 3 months.

Nutrition

Find it online: https://sarecipe.com/italian-penicillin-soup/