Name: Italian Penicillin Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 cloves garlic, finely chopped; 1 large yellow onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 1 bay leaf; 4 cups chicken or vegetable broth; 2 medium ripe tomatoes, chopped; 1 cup cooked chickpeas (or cannellini beans); 2 tablespoons extra virgin olive oil; Salt and freshly ground black pepper, to taste; Juice of half a lemon

Ingredients

Scale

4 cloves garlic, finely chopped
1 large yellow onion, diced
2 carrots, diced
2 celery stalks, diced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
4 cups chicken or vegetable broth
2 medium ripe tomatoes, chopped
1 cup cooked chickpeas (or cannellini beans)
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Juice of half a lemon

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Instructions

Heat olive oil in a large pot over medium heat. Sauté garlic and onions until translucent.
Add carrots and celery; cook until softened.
Stir in rosemary, thyme, and bay leaf.
Pour in broth and bring to a simmer. Cook for 30 minutes.
Add tomatoes and chickpeas, simmer for another 10 minutes.
Season with salt and pepper. Remove bay leaf and herb stems.
Stir in lemon juice before serving. Drizzle with olive oil.

Notes

Use fresh herbs whenever possible for the best flavor. Adjust seasoning gradually and taste throughout cooking. For a vegan version, substitute broth with vegetable stock.

Author: Diana Ross
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop simmer
Cuisine: Italian
Diet: Gluten Free

Nutrition

Serving Size: 1
Calories: 180