Italian Penicillin Soup
This warm lemon-garlic broth soup is soothing and revitalizing, perfect for comfort on a chilly day or when feeling under the weather.
Ingredients
Base Ingredients
- 4 cups vegetable broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 2 cloves garlic, minced
Herbs and Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- Salt and pepper to taste Add after simmering to control saltiness.
Finishing Ingredients
- 1 cup spinach or kale, chopped Both wilt quickly and add nutrients.
- 1 Juice of 1 lemon Use fresh lemon juice for the best flavor.
Instructions
Preparation
- In a large pot, heat a small amount of olive oil over medium heat.
- Add the diced onions, carrots, and celery, sautéing until softened.
- Stir in the minced garlic, thyme, oregano, and cook for another minute.
- Pour in the vegetable broth, add the bay leaf, and bring to a simmer.
Cooking
- Simmer for 20-30 minutes, until the vegetables are tender.
- Add the chopped spinach or kale and cook until wilted, about 5 minutes.
- Remove the bay leaf, season with salt and pepper, and stir in the lemon juice before serving.
Notes
Serve hot in deep bowls, with a twist of olive oil or black pepper on top. Pair with crusty bread or toast.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 2gSaturated Fat: 0.5gSodium: 600mgFiber: 4gSugar: 3g