Go Back

Italian Penicillin Soup

A warm, hearty bowl of Italian Penicillin Soup to soothe the soul, filled with vegetables and grains, perfect for any chilly day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 4 cups vegetable broth Can substitute with chicken broth for a heartier flavor.
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic, minced Toasting the garlic enhances flavor.
Seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and pepper Enhances the flavor; do not skimp.
Grain
  • 1 cup cooked rice or quinoa Quinoa can be used for a protein-packed option.
Garnish
  • to taste Fresh parsley Adds a vibrant touch when serving.

Method
 

Cooking
  1. In a large pot, heat a little olive oil over medium heat.
  2. Add the chopped onions, carrots, and celery, and sauté until they are tender, about 5-7 minutes.
  3. Stir in the minced garlic, oregano, and thyme, and cook for another minute.
  4. Pour in the vegetable broth and bring to a simmer.
  5. Add the cooked rice or quinoa, and season with salt and pepper to taste.
  6. Allow the soup to simmer for about 10-15 minutes to blend the flavors.
  7. Serve hot, garnished with fresh parsley.

Notes

Can add a splash of lemon juice for a zesty kick. Consider adding spinach or kale during the last few minutes for extra nutrition. This soup keeps well in the fridge for 3-4 days in an airtight container or can be frozen for up to 3 months.