Italian Penicillin Soup
Why Make This Recipe
Italian Penicillin Soup is a delightful choice for anyone seeking comfort in a bowl. This vibrant, vegetable-packed soup is not only hearty and satisfying but also incredibly nutritious. The perfect blend of flavors from the sautéed onions, garlic, and vegetables, complemented by the richness of tomatoes and aromatic herbs, makes it an ideal remedy for the soul, especially during colder months or when you’re feeling under the weather. Easy to prepare and deliciously wholesome, this soup is a great way to enjoy a taste of Italy without the fuss.
How to Make Italian Penicillin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Directions:
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until translucent.
- Stir in the carrot, celery, and zucchini, cooking for about 5 minutes.
- Add the diced tomatoes, vegetable broth, dried basil, and oregano.
- Bring to a boil, then reduce the heat and let simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
How to Serve Italian Penicillin Soup
Italian Penicillin Soup is best enjoyed warm, making it a perfect starter or main dish during any gathering or family dinner. Ladle the soup into bowls and sprinkle with fresh parsley for an added touch of color and flavor. Pair it with crusty bread or a fresh salad to complete the meal, and perhaps a glass of white wine for the perfect Italian dining experience.
How to Store Italian Penicillin Soup
If you have leftovers, this soup stores well in the refrigerator for up to 3 days. Let it cool completely before transferring it to an airtight container. For longer storage, consider freezing the soup for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stovetop or in the microwave until warmed through. Adding a splash of broth or water while reheating can help restore its original consistency.
Tips to Make Italian Penicillin Soup
- For added depth of flavor, consider roasting the vegetables before adding them to the soup.
- If you prefer a thicker soup, blend a portion of it with an immersion blender before serving.
- Experiment with different vegetables according to what you have on hand—spinach, bell peppers, or green beans can be great additions!
Variation
Feel free to customize your Italian Penicillin Soup by adding protein! Cooked chickpeas or lentils can be a wonderful addition for a plant-based boost, while shredded chicken or turkey can make it even heartier. For those who enjoy a little heat, a pinch of red pepper flakes can infuse the soup with a delightful kick.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, you can substitute fresh tomatoes for canned ones! Use about 4-5 ripe tomatoes, diced, for a fresher flavor.
Is this soup gluten-free?
Absolutely! As long as you use a gluten-free vegetable broth, this soup remains gluten-free.
Can I make this soup in advance?
Yes, Italian Penicillin Soup can be made in advance and tastes even better the next day as the flavors meld together. Just store it in the fridge or freezer as mentioned above.
Italian Penicillin Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 stalk celery, diced
- 1 medium zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until translucent.
- Stir in the carrot, celery, and zucchini, cooking for about 5 minutes.
Cooking
- Add the diced tomatoes, vegetable broth, dried basil, and oregano.
- Bring to a boil, then reduce the heat and let simmer for 20 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
