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–+ servings

Italian Penicillin Soup

A bright, vegetable-forward soup that is nourishing and comforting, perfect for when you're craving warmth or feeling under the weather.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian, Vegan
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons olive oil For cooking the aromatics
  • 1 medium onion, chopped (yellow or sweet)
  • 2 cloves garlic, minced Fresh garlic preferred for best flavor
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth Homemade or low-sodium store-bought
Final Touches
  • 2 cups kale or spinach, chopped Kale gives more texture; spinach wilts softer
  • 1 teaspoon dried oregano
  • 1 large juice of 1 lemon Added at the end for brightness
  • to taste salt and pepper

Method
 

Cooking
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
  2. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 4 to 5 minutes.
  3. Add the diced carrots and celery. Cook, stirring until the vegetables soften, roughly 6 to 8 minutes.
  4. Pour in 4 cups of vegetable broth. Bring the mixture to a boil over high heat.
  5. Reduce heat to a simmer, add chopped kale or spinach and dried oregano.
  6. Season with salt and pepper to taste, then stir in the juice of 1 lemon.
  7. Let the soup simmer gently for about 15 to 20 minutes, until all vegetables are tender.
  8. Taste and adjust seasoning. Serve warm and enjoy.

Nutrition

Serving: 1Calories: 150kcalCarbohydrates: 25gProtein: 4gFat: 3gSaturated Fat: 0.5gSodium: 600mgFiber: 5gSugar: 4g

Notes

Pair this soup with crusty bread or a warm roll for dipping. For a heartier meal, serve alongside a simple grain salad or over cooked farro or quinoa. Substitution notes: Swap spinach for chard or bok choy, and add beans for protein if desired. Store in airtight containers in the fridge for 3-4 days or freeze for up to 3 months.

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