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Why Make This Recipe
Italian Penicillin Soup is not just a comforting dish; it’s a healthy option packed with vegetables. It’s easy to prepare and is perfect for busy weeknights or when you need a warm, nourishing meal. This soup offers a blend of flavors that remind you of a cozy Italian kitchen, making it a favorite for many.
How to Make Italian Penicillin Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Directions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, sauté until fragrant.
- Stir in the diced carrots and celery, cooking for about 5 minutes.
- Add the diced zucchini and cook for another 3 minutes.
- Pour in the diced tomatoes along with their juices and the vegetable broth.
- Sprinkle in the oregano and basil.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
How to Serve Italian Penicillin Soup
Serve the soup hot in bowls. You can add some crusty bread or a side salad to make it a complete meal. Make sure to sprinkle the fresh parsley on top for a touch of color and flavor.
How to Store Italian Penicillin Soup
If you have leftovers, store the soup in an airtight container in the fridge. It will last for up to 4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before placing it in the freezer.
Tips to Make Italian Penicillin Soup
- Cut the vegetables into similar sizes for even cooking.
- Feel free to add any other vegetables you have on hand.
- For a heartier soup, you can add beans or pasta.
Variation
You can make this soup with chicken or beef broth for a different flavor. Adding some cooked pasta or rice can also turn it into a more filling meal.
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FAQs
1. Can I use fresh herbs instead of dried?
Yes, you can use fresh oregano and basil. Just double the amount, as fresh herbs are less concentrated.
2. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free vegetable broth.
3. Can I make this soup in a slow cooker?
Absolutely! You can add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Just remember to sauté the onion and garlic first for extra flavor if you want.
