Italian Penicillin Soup

$- 1 tablespoon olive oil Olive oil adds healthy fats. It also enhances the flavor of the soup. - 1 medium onion, diced Onion gives a sweet and savory base. It adds depth and aroma to the dish. - 2 cloves garlic, minced Garlic brings a strong flavor and health benefits. It helps boost the immune system. - 2 medium carrots, diced Carrots add sweetness and color. They are rich in vitamins and good for eyesight. - 2 celery stalks, diced Celery adds crunch and a fresh taste. It is low in calories and good for digestion. - 1 medium zucchini, diced Zucchini provides moisture and a mild flavor. It's low in calories and adds nutrients. - 1 cup whole grain pasta (such as farro or whole wheat) Whole grain pasta offers fiber and protein. It makes the soup filling and nourishing. - 6 cups vegetable broth Broth is the heart of the soup. It infuses flavor and keeps it healthy. - 1 can (14 oz) diced tomatoes, undrained Diced tomatoes add acidity and sweetness. They are rich in vitamins and antioxidants. - 1 cup kale, chopped Kale is a superfood packed with nutrients. It adds color and boosts health benefits. - 1 teaspoon dried oregano Oregano gives a warm, earthy flavor. It also has anti-inflammatory properties. - 1 teaspoon dried basil Basil adds a sweet, aromatic touch. It's known for its antioxidant benefits. - Salt and pepper to taste These seasonings enhance all flavors in the soup. Adjust to your preference. - Fresh parsley, chopped for garnish Parsley adds a fresh finish. It also brings vitamins and a pop of color. - A squeeze of fresh lemon juice Lemon juice brightens the soup. It adds a zesty flavor and boosts vitamin C. Feel free to add proteins like chicken or beans. You can also use other veggies like spinach or bell peppers for variety. This soup is not just tasty; it’s healthy too! The vegetables provide vitamins and minerals. Whole grain pasta adds fiber to aid digestion. Olive oil and garlic support heart health. Enjoy this soup for comfort and wellness! {{ingredient_image_1}} 1. Start by heating 1 tablespoon of olive oil in a large pot over medium heat. 2. Dice 1 medium onion and add it to the pot. Sauté it for about 3-4 minutes until it turns translucent. 3. Next, mince 2 cloves of garlic and stir them in. Cook for 1 more minute. This will make your kitchen smell amazing! 4. Now, dice 2 medium carrots and 2 celery stalks. Add them to the pot and cook for about 5 minutes, stirring occasionally. 5. Dice 1 medium zucchini and mix it in. Let it cook for another 3 minutes. 6. Pour in 6 cups of vegetable broth and add a can of 14 oz diced tomatoes. Bring this mixture to a gentle boil. 7. Add 1 cup of whole grain pasta, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Season with salt and pepper to taste. 8. Reduce the heat and let it simmer for about 10-12 minutes. This lets the pasta cook al dente. 9. Finally, stir in 1 cup of chopped kale. Let it cook for another 2 minutes until it’s tender. 10. Before you serve, squeeze fresh lemon juice for a bright flavor. 11. Ladle the hot soup into bowls and top with chopped fresh parsley. Tips for sautéing: - Always heat the oil before adding veggies. This helps unlock their flavors. - Stir often to avoid burning and to mix the flavors well. Ingredient order matters: - Start with onions and garlic for a strong base flavor. - Add harder veggies first, then softer ones like zucchini and kale. This ensures everything cooks evenly. You can cook Italian Penicillin Soup in a slow cooker or an Instant Pot for ease: - Slow Cooker: Sauté the vegetables in a pan first. Then, add everything to the slow cooker and cook on low for 6-8 hours. This deepens flavors. - Instant Pot: Use the sauté function for the veggies. Then, add the rest and set for 5 minutes. Quick and flavorful! Alternative cooking methods can also change the taste: - Roasting the veggies before adding them can bring out their natural sweetness. - Using homemade broth instead of store-bought gives a richer flavor. Italian Penicillin Soup pairs well with crusty bread or cheesy toast. You can also add toppings for extra flair: - A sprinkle of grated Parmesan cheese adds a nice touch. - Fresh herbs like basil or thyme can enhance the soup’s flavor. For garnishes, consider: - Chopped fresh parsley for a pop of color. - A drizzle of olive oil for richness. These simple steps and tips will make your Italian Penicillin Soup a dish to remember! When making Italian Penicillin Soup, avoid burning your veggies. Start with medium heat when you sauté. Stir often and watch them closely. If they brown too much, they lose flavor. Season your soup as you cook. This builds layers of flavor. Add salt and pepper at different stages. It helps each bite taste great. To enhance broth flavor, use high-quality vegetable broth. A homemade broth is even better. Simmer it with herbs and spices for extra depth. Fresh herbs make a big difference. Add parsley, basil, or thyme. They brighten the soup and add freshness. A squeeze of lemon juice right before serving also gives a nice pop. If you have leftover soup, get creative! You can use it as a sauce for pasta. It also works well as a base for a grain bowl. Store your soup in an airtight container. It lasts in the fridge for up to three days. To reheat, use low heat on the stove. Stir often to keep it from sticking. Enjoy your comforting bowl of goodness! Pro Tips Fresh Ingredients: Using fresh vegetables will enhance the flavor and nutritional value of your soup. Cook Pasta Separately: For a heartier soup, consider cooking the pasta separately and adding it to each bowl before serving to prevent it from becoming mushy. Herb Variations: Feel free to experiment with different herbs like thyme or rosemary for a unique flavor profile. Storage Tips: This soup can be stored in the refrigerator for up to 3 days; however, add fresh pasta when reheating to maintain texture. {{image_2}} You can change up the veggies in Italian Penicillin Soup. If you don’t have zucchini, try using bell peppers, green beans, or spinach. Each option adds a unique taste and texture. If you want a different pasta, use gluten-free options like brown rice pasta or quinoa pasta. These swaps keep the soup tasty and friendly for everyone. To make this soup vegan, skip the chicken broth and use vegetable broth. This keeps the soup light while still full of flavor. For a vegetarian option, use vegetable broth and add tofu for protein. If you need low-sodium soup, look for low-sodium broth. You can also cut back on salt while cooking. This way, you can enjoy the soup without worrying about sodium intake. To kick up the flavor, consider adding spices like red pepper flakes or smoked paprika. These spices add warmth and depth to the soup. You can also mix in protein. Shredded chicken or white beans work great. Both options make the soup heartier and more filling. This flexibility allows you to create a dish that suits your taste and needs. Store Italian Penicillin Soup in airtight containers. Let the soup cool first. Place it in the fridge if you plan to eat it within three days. If you want to keep it longer, freeze it. Use freezer-safe bags or containers to prevent freezer burn. When freezing, leave some space for expansion. In the fridge, the soup lasts about three days. In the freezer, it can last up to three months. Look for signs of spoilage like off smells or mold. If the soup has a strange color or texture, it's best to toss it. To reheat, use a pot on the stove for the best flavor. Heat on medium-low until warm. Stir often to avoid hot spots. You can also use a microwave. In this case, heat in short bursts, stirring in between. This helps keep the texture just right. Avoid overcooking, as it can make the pasta mushy. Italian Penicillin Soup is a comforting dish that warms the soul. It blends fresh veggies, whole grain pasta, and herbs. This soup has roots in Italian kitchens, often made when someone is sick. Families believe it can help heal. It's not just food; it's love in a bowl. Yes, you can make this soup ahead of time. It tastes even better the next day. Just let it cool, then store it in the fridge. You can keep it for up to three days. To reheat, warm it slowly on the stove. Add a splash of broth if it thickens. You can serve Italian Penicillin Soup with a few tasty sides. Here are some ideas: - Crusty bread or garlic bread for dipping - A fresh green salad with a light vinaigrette - Grated parmesan cheese on top of the soup - A side of roasted vegetables for extra flavor Yes, this soup is healthy! It packs a lot of nutrients. Here’s a quick look at its benefits: - Vegetables: Carrots, celery, and kale provide vitamins and minerals. - Whole grain pasta: Offers fiber for good digestion. - Olive oil: Contains healthy fats that are good for the heart. - Tomatoes: Packed with antioxidants, which can help fight disease. Many people call it "Italian penicillin" because they feel better after eating it. This soup is not only tasty but also a great choice for a healthy meal. This article gives you everything you need to make Italian Penicillin Soup. You now know the ingredients, cooking steps, and ways to customize the recipe. You learned tips to enhance flavor and avoid common mistakes. Remember, you can swap ingredients to meet your needs, like going vegan or gluten-free. Store any leftovers properly and enjoy them later. With this guide, you can create a warm and tasty dish that benefits your health. Dive in and make your version of this comforting classic!$

A hearty and nutritious vegetable soup with whole grain pasta, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 250 kcal

Ingredients

1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 medium zucchini, diced
1 cup whole grain pasta (such as farro or whole wheat)
6 cups vegetable broth
1 can (14 oz) diced tomatoes, undrained
1 cup kale, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
for garnish fresh parsley, chopped
a squeeze fresh lemon juice

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, until translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced carrots and celery to the pot, cooking for about 5 minutes, stirring occasionally.
Mix in the diced zucchini, and let cook for another 3 minutes.
Pour in the vegetable broth and add the can of diced tomatoes along with their juice. Bring the mixture to a gentle boil.
Add the whole grain pasta, dried oregano, and dried basil. Season with salt and pepper to taste. Reduce the heat and simmer for about 10-12 minutes, or until the pasta is al dente.
Finally, stir in the chopped kale and let it cook for another 2 minutes until tender.
Before serving, add a squeeze of fresh lemon juice for brightness and flavor.
Ladle the hot soup into bowls and garnish with fresh parsley.

Notes

Add more vegetables as desired for extra nutrition.

Keyword pasta, soup, vegetable