Description
Italian Penicillin Soup is a heartwarming blend of tender vegetables, fragrant herbs, and rich broth that creates the ultimate comfort dish for chilly evenings. This nourishing soup is not only easy to prepare but also customizable, allowing you to incorporate seasonal produce or whatever you have on hand. Each spoonful delivers vibrant flavors that warm your heart and uplift your spirits, making it perfect for family gatherings or cozy nights in.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 2 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth (or chicken broth)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & pepper to taste
Instructions
- In a large pot over medium heat, add olive oil. Sauté the diced onion until translucent (about 5 minutes). Add minced garlic during the last minute.
- Stir in chopped carrots and celery; cook for about 7 minutes until slightly softened.
- Add diced potatoes and canned tomatoes (with juice); mix well.
- Pour in vegetable broth and season with oregano, basil, salt, and pepper.
- Bring to a boil; reduce heat and simmer for about 25 minutes until potatoes are fork-tender.
- Serve hot in bowls with freshly cracked black pepper or a drizzle of olive oil.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 550mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: - Customize the soup by adding spinach or swapping pasta for rice. - Elevate flavor with a sprinkle of Parmesan cheese before serving. - For leftovers, store in an airtight container in the fridge for up to three days or freeze for longer storage.