Italian Penicillin Soup
A vibrant, vegetable-packed soup that is hearty, nutritious, and perfect for comfort during colder months or when feeling under the weather.
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.
Notes
This soup is best enjoyed warm. Pair it with crusty bread or a fresh salad for a complete meal. Consider roasting the vegetables for added depth of flavor, and blending a portion of the soup for a thicker consistency.