why make this recipe
Italian Penicillin Soup is a comforting and nourishing dish that brings warmth and flavor to any table. It’s a perfect meal for chilly days or when you’re feeling under the weather. Packed with fresh vegetables, hearty beans, and pasta, this soup is not only delicious but also very easy to make. It’s a great way to use pantry staples and enjoy a homemade dish that pleases everyone.
how to make Italian Penicillin Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup pasta (e.g., ditalini or small shells)
- 1 can (15 oz) white beans, drained and rinsed
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, garlic, carrots, and celery; sauté until vegetables are softened, about 5-7 minutes.
- Stir in the diced tomatoes, vegetable broth, and dried oregano.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the pasta and white beans; cook until the pasta is al dente, about 8-10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
how to serve Italian Penicillin Soup
Serve Italian Penicillin Soup hot, ideally in bowls with a sprinkle of fresh basil on top. You can also pair it with some crusty bread or a simple side salad for a complete meal. This soup is great as an appetizer or a main dish.
how to store Italian Penicillin Soup
To store Italian Penicillin Soup, let it cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator. It will last for about 3-4 days. If you want to store it for longer, you can freeze it in suitable containers for up to 3 months. Just remember to leave some space in the container for the soup to expand as it freezes.
tips to make Italian Penicillin Soup
- Chop your vegetables into uniform pieces for even cooking.
- Feel free to use any pasta shape you prefer, just adjust the cooking time according to the package instructions.
- For an extra boost of flavor, consider adding a pinch of red pepper flakes for some heat.
- You can customize this soup by adding your favorite vegetables, such as spinach, zucchini, or kale.
variation
You can make a meatier version of this soup by adding cooked chicken or sausage. For a richer flavor, try using chicken broth instead of vegetable broth. Additionally, you can experiment with different herbs like thyme or rosemary for varied taste.
FAQs
1. Can I make this soup vegan?
Yes! This soup is already vegan as it uses vegetable broth and does not contain any animal products.
2. What can I substitute for white beans?
If you don’t have white beans, you can use chickpeas or kidney beans as a substitute.
3. Can I add more herbs and spices?
Absolutely! Feel free to add your favorite herbs such as parsley or basil, or even some spices like paprika to enhance the flavor.
Italian Penicillin Soup
Equipment
- large pot or Dutch oven
- ladle
Ingredients
Main Ingredients
- 8 cups chicken broth
- 2 cups cooked chicken (shredded)
- 1 cup small pasta (e.g., orzo, ditalini)
- 2 carrots (diced)
- 2 celery stalks (diced)
- 4 cloves garlic (minced)
- 1 medium onion (diced)
- 2 tablespoons olive oil
- 5 ounces fresh spinach
- Parmesan cheese (grated) for serving
Seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt to taste
- black pepper to taste
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in minced garlic, dried oregano, and dried thyme, cooking for another minute until fragrant.
Cooking
- Pour in chicken broth and bring to a simmer.
- Add small pasta and cook according to package instructions until al dente, usually 8-10 minutes.
- Stir in shredded cooked chicken and fresh spinach; cook until spinach wilts, which takes about 2-3 minutes.
Finishing
- Season the soup with salt and pepper to taste.
- Ladle into bowls and serve hot, garnished with grated Parmesan cheese.