Print

Italian Penicillin Soup

Print Recipe

A comforting and nutritious soup made with a blend of vegetables and spices, perfect for weeknight dinners or cozy gatherings.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, chopped
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Once oil is shimmering, add the chopped onion and sauté until soft and translucent (about 5 minutes).
  3. Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 5 minutes.
  4. Pour in the vegetable broth, canned tomatoes, and dried thyme.
  5. Bring the pot to a boil, then reduce heat and let it simmer for 20-25 minutes until vegetables are tender.
  6. Taste and season with salt and pepper as needed.
  7. Serve warm, garnished with fresh parsley.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently, adding water or broth if too thick.

Find it online: https://www.wholesomeeasy.com/italian-penicillin-soup-3/