Italian Penicillin Soup
A delightful soup blending fresh vegetables, aromatic herbs, and zesty lemon for a comforting dish.
Ingredients
Base Ingredients
- 2 tablespoons olive oil For sautéing the vegetables
- 1 cup onion, chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 can diced tomatoes (14.5 ounces)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- 1 cup leafy greens (like spinach or kale) Adds nutrition and color
Instructions
Cooking
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook until soft, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Pour in the vegetable broth and add the diced tomatoes, oregano, and basil.
- Season with salt and pepper to taste.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
- Add the leafy greens and lemon juice just before serving.
- Serve hot and enjoy!
Notes
Garnish with fresh herbs or a sprinkle of parmesan cheese. Pair it with crusty bread or a fresh salad for a complete meal.