Description
A heartwarming classic, this Italian Penicillin Soup is rich in flavors and nutrients, perfect for cozy dinners or easing colds.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cups vegetable broth or chicken broth
- 1 can diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup spinach or kale
- 1 cup cooked quinoa or rice (optional)
Instructions
- In a large pot, warm the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté until golden and fragrant.
- Toss in the diced carrots and celery. Cook for an additional five minutes, stirring occasionally.
- Pour in the vegetable broth and can of diced tomatoes. Stir well.
- Sprinkle in oregano, basil, salt, and pepper. Bring to a boil, then reduce heat.
- Allow the soup to gently simmer for 20 minutes, letting the flavors meld.
- Add the spinach or kale, along with cooked quinoa or rice if desired. Cook for an extra five minutes until the greens are wilted.
- Ladle the soup into bowls and enjoy!
Notes
For a richer flavor, roast the vegetables before adding them. Use fresh herbs at the end of cooking to preserve their vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian