Italian Penicillin Soup

A heartwarming soup filled with nutritious vegetables and wholesome legumes, perfect for chilly days or when you're feeling under the weather.

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine Italian

Servings 6 servings

Calories 250 kcal

2 tablespoons olive oil Can substitute with avocado oil or coconut oil.
1 cup onion, chopped
2 cups carrots, diced
2 cups celery, diced
3 cloves garlic, minced
4 cups vegetable broth Use chicken broth for non-vegetarian version.
1 can (15 oz) chickpeas, drained and rinsed Can substitute with white beans or lentils.
1 can (14 oz) diced tomatoes Fresh tomatoes can be used in season.
1 teaspoon dried oregano
1 teaspoon dried basil
to taste salt and pepper
2 cups spinach Can replace with kale or Swiss chard.
Juice of 1 lemon

Start by assembling all your ingredients and tools. Wash and chop the vegetables.
Gather a cutting board, a sharp knife, a large pot, and a stirring spoon.

Place your large pot over medium heat. Add in the olive oil and allow it to warm for about a minute.
Add the chopped onion, diced carrots, and diced celery into the pot. Sauté for about 5-7 minutes until softened.
Mix in the minced garlic and let it cook for an additional minute.
Pour in the vegetable broth. Turn up the heat and bring it to a rolling boil.
Stir in the drained chickpeas, diced tomatoes, dried oregano, dried basil, salt, and pepper. Lower the heat to a simmer and cover for 20 minutes.
Add the fresh spinach and stir it in, cooking for another 2-3 minutes.
Before serving, squeeze the juice of one lemon into the soup and stir well.

Store leftovers in an airtight container for up to 4 days in the refrigerator. For longer storage, freeze in portion-sized containers.

Keyword Comfort food, Easy Soup, Healthy Soup, Italian Penicillin Soup, Vegetarian Recipe