Italian Penicillin Soup

$To make Italian Penicillin Soup, gather these simple ingredients: - 1 tablespoon olive oil - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried oregano - 1 teaspoon dried basil - 4 cups chicken or vegetable broth - 1 can (14 oz) diced tomatoes - 1 cup cooked chickpeas (or white beans) - 2 cups fresh spinach leaves - Juice of ½ lemon - Salt and pepper to taste - Grated Parmesan cheese for garnish (optional) - Fresh basil for garnish You can swap some ingredients if needed. Use vegetable broth instead of chicken broth for a vegetarian option. If you don't have chickpeas, white beans work well too. For the herbs, fresh basil and oregano can replace dried herbs. Just use three times more fresh than dried. If you lack fresh spinach, kale or Swiss chard can serve as good substitutes. You can also skip the cheese for a dairy-free option. Using fresh ingredients adds bright flavors to the soup. Fresh spinach wilts nicely and gives a vibrant color. However, canned tomatoes simplify prep. They save time and still taste great. When using canned items, check for low-sodium options. This helps control the salt level. Fresh herbs offer more aroma than dried ones, but dried ones are handy when fresh isn’t available. Both types can fit into this recipe well. {{ingredient_image_1}} 1. Gather all your ingredients. It makes cooking easier. 2. Dice the onion, carrots, and celery. Mince the garlic. 3. Rinse the chickpeas or white beans under cold water. This helps remove extra salt. 4. Wash the spinach leaves thoroughly. Remove any tough stems. 1. Heat 1 tablespoon of olive oil in a large pot over medium heat. 2. Add the diced onion and cook for about 5 minutes. Stir until it turns soft and clear. 3. Mix in the minced garlic and cook for another minute. The smell will be great! 4. Add in the diced carrots and celery. Cook for 5 to 7 minutes until they soften. 5. Sprinkle in 1 teaspoon of dried oregano and basil. Stir well to blend the flavors. 6. Pour in 4 cups of chicken or vegetable broth. Add the canned diced tomatoes with juice. 7. Bring the soup to a gentle simmer. This takes about 5 minutes. 8. Stir in 1 cup of cooked chickpeas or white beans. Let it simmer for 15 minutes. 9. Add 2 cups of fresh spinach leaves and cook for another 2 to 3 minutes. The spinach should wilt. 10. Remove the pot from heat. Squeeze in the juice of half a lemon. Add salt and pepper to taste. 11. Serve hot, topped with grated Parmesan cheese and fresh basil if you like. - Always taste as you cook. Adjust seasoning if needed. - Use fresh herbs for a brighter flavor. - Garnish with cheese just before serving for a nice touch. - Enjoy the soup with crusty bread for a full meal! To really boost the taste of Italian Penicillin Soup, try a few tricks. First, add fresh herbs. Chopped parsley or thyme can lift the soup. Second, use homemade broth if you can. It adds depth. Lastly, squeeze in more lemon juice. It brightens the flavors and gives a tasty zing. Many people make simple mistakes when making this soup. Don’t skip the sautéing step. This builds flavor in your base. Also, watch your salt. Too much can ruin the soup. Remember to taste often. This helps you balance the flavors as you cook. Italian Penicillin Soup is not just tasty; it’s also good for you. It has lots of veggies like carrots and spinach. These are rich in vitamins and minerals. Chickpeas provide protein and fiber, helping you feel full. The broth keeps you hydrated, which is great when you’re feeling under the weather. Enjoying this soup can boost your health and mood! Pro Tips Use Fresh Herbs: Fresh basil can enhance the flavor profile of your soup significantly compared to dried herbs. Add it right before serving for maximum freshness. Broth Quality Matters: The quality of your broth can make a big difference in the taste. Use homemade or high-quality store-bought broth for the best flavor. Add More Veggies: Feel free to add any seasonal vegetables you have on hand, such as zucchini or bell peppers, to increase the nutritional value and flavor of the soup. Perfect Texture: If you prefer a creamier texture, blend a portion of the soup after it simmers and then mix it back in for a deliciously smooth consistency. {{image_2}} You can make Italian Penicillin Soup vegetarian easily. Just swap out chicken broth for vegetable broth. This keeps the soup hearty and full of flavor. You can also replace chickpeas with more veggies like zucchini or bell peppers. They add nice texture and taste. Feel free to get creative with add-ins. You might add cooked pasta or rice for more substance. If you love spice, try adding red pepper flakes. For a touch of creaminess, stir in a splash of cream or coconut milk. Toppings can make the soup pop! Add fresh herbs like parsley or cilantro. A sprinkle of cheese adds a savory touch, too. If you have dietary needs, this soup is friendly. Make it gluten-free by using gluten-free pasta. For a low-carb option, skip the pasta and add more veggies. You can also make it dairy-free by leaving out the cheese. Always check labels on canned goods to ensure they fit your needs. This soup can easily fit into many diets while still being tasty. Store your Italian Penicillin Soup in an airtight container. Let it cool first. Then, keep it in the fridge for up to three days. If you want to eat it later, freezing is a great option. To reheat the soup, pour it into a pot. Heat it over medium-low heat. Stir often to prevent sticking. If you find it too thick, add a splash of broth or water. You can also microwave it. Place it in a bowl and cover it. Heat in short bursts, stirring in between. When freezing, use a freezer-safe container. Leave some space for expansion. You can freeze it for up to three months. To thaw, move it to the fridge overnight. Reheat it on the stove or in the microwave. Enjoy the same great taste even after freezing! Italian Penicillin Soup is a warm and tasty dish. It combines fresh veggies, beans, and herbs. The soup is rich in flavor and nutrition. You cook it with olive oil, onion, garlic, carrots, and celery. Then, you add broth, tomatoes, and chickpeas or white beans. It finishes with fresh spinach and a splash of lemon juice. This soup is great for comfort on cold days. Yes, you can make this soup ahead of time. It tastes even better the next day! Let it cool, then store it in the fridge. You can keep it for up to three days. When ready to eat, just reheat it on the stove. If you want, add fresh spinach right before serving. To add spice, try these suggestions: - Add red pepper flakes when cooking the soup. - Stir in a diced jalapeño with the other veggies. - Use spicy sausage instead of chickpeas or white beans. These options give your soup a nice kick! Yes, this soup freezes well! Let it cool completely before you freeze it. Store it in airtight containers or freezer bags. It can stay frozen for up to three months. When you want to eat it, thaw it overnight in the fridge. Reheat it gently on the stove for best results. In this article, we covered the essential ingredients, preparation steps, and tips for Italian Penicillin Soup. You learned how to enhance flavors, avoid common mistakes, and explore tasty variations. Remember to store leftovers properly and reheating is key to keeping your soup delicious. Experiment with substitutions and dietary needs to make it your own. By following these steps, you can create a warm, comforting bowl of soup. Enjoy the process and the health benefits that come with this hearty dish!$

Italian Penicillin Soup

A comforting and nutritious soup made with vegetables, chickpeas, and fresh spinach, perfect for any time of the year.

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Prep Time 15

Cook Time 15

Total Time 30

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 teaspoon dried oregano
1 teaspoon dried basil
4 cups chicken or vegetable broth
1 can diced tomatoes (14 oz)
1 cup cooked chickpeas or white beans
2 cups fresh spinach leaves
0.5 lemon juice
to taste salt and pepper
optional grated Parmesan cheese for garnish
to taste fresh basil for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced carrots and celery to the pot, cooking for another 5-7 minutes until the vegetables start to soften.
Sprinkle in the dried oregano and basil, stirring to combine and release their flavors.
Pour in the chicken or vegetable broth and add the canned diced tomatoes (with their juice). Bring the mixture to a gentle simmer.
Stir in the cooked chickpeas (or white beans) and let the soup simmer for about 15 minutes, allowing all flavors to meld together.
Add the fresh spinach leaves and cook for an additional 2-3 minutes until the spinach wilts.
Remove the pot from heat and stir in the lemon juice. Season with salt and pepper to taste.
Serve hot, garnished with grated Parmesan cheese and fresh basil, if desired.

Notes

Feel free to add more vegetables or adjust the seasoning to your taste.

Keyword healthy, Italian, soup, vegetarian