Description
Italian Penicillin Soup is a soul-soothing, herb-infused Italian classic designed to comfort and heal. Brimming with garlic, fresh herbs, hearty vegetables, and a rich broth, this soup offers a perfect balance of flavor and nourishment. Ideal for chilly days or when you need a restorative meal, it’s simple to prepare but full of depth. A splash of lemon juice brightens the finish, making every bite vibrant yet comforting. This recipe suits gluten-free diets and can easily be adapted for vegans by using vegetable broth.
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
Instructions
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Heat olive oil in a large pot over medium heat. Sauté garlic and onions until translucent.
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Add carrots and celery; cook until softened.
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Stir in rosemary, thyme, and bay leaf.
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Pour in broth and bring to a simmer. Cook for 30 minutes.
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Add tomatoes and chickpeas, simmer for another 10 minutes.
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Season with salt and pepper. Remove bay leaf and herb stems.
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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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 180