Italian Penicillin Soup: A Healing Bowl of Comfort and Flavor

👩‍🍳 Instructions

1. . Sauté the Aromatics
   Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5–7 minutes, until softened and fragrant.
2. . Add the Potatoes and Herbs
   Stir in the diced potato, thyme, rosemary, and bay leaf. Cook for 2–3 minutes to release the herbs’ flavor.
3. . Pour in the Broth
   Add broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, until potatoes and carrots are tender.
4. . Add the Greens and Zucchini
   Stir in zucchini and kale (or spinach). Simmer another 5–7 minutes, just until greens are wilted.
5. . Finish with Lemon and Seasoning
   Remove the bay leaf. Add lemon juice, salt, and pepper to taste.
6. . Serve and Garnish
   Ladle into bowls, top with fresh parsley, and sprinkle with Parmesan if desired. Serve warm and enjoy the soothing aroma filling your kitchen.

 Why It’s Called “Penicillin Soup”

This comforting Italian classic gets its nickname from the immune-boosting ingredients that make it feel like natural penicillin. Garlic and onions fight off bacteria, lemon helps with vitamin absorption, and nutrient-packed greens restore energy. It’s the ultimate feel-better food — flavorful, wholesome, and healing.

Tips for the Perfect Soup

• Use fresh herbs: Fresh rosemary and thyme make the broth extra aromatic.
• Don’t overcook greens: Add them at the end to keep their color and nutrients.
• Choose your broth: Vegetable for a lighter, vegetarian option; chicken for a heartier flavor.
• Make ahead: This soup tastes even better the next day!

Serving Ideas

• Serve with crusty bread or garlic toast.
• Top with Parmesan, a drizzle of olive oil, or red pepper flakes for a little kick.
• Pair with a glass of white wine for a cozy Italian dinner experience.

 Storage

• Refrigerate: Store in an airtight container up to 4 days.
• Freeze: Freeze for up to 2 months. Reheat gently over medium heat.

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Italian Penicillin Soup

A cozy, immune-boosting Italian classic packed with garlic, herbs, and fresh vegetables.

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IngredientsEquipmentMethodNotes

Ingredients

• 3 tbsp olive oil
• 1 onion chopped
• 4 cloves garlic minced
• 2 carrots diced
• 2 celery stalks diced
• 1 potato diced
• 1 zucchini diced
• 1 cup kale or spinach chopped
• 6 cups broth vegetable or chicken
• 1 tsp thyme
• 1 tsp rosemary
• 1 bay leaf
• Salt & pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish
• Parmesan optional

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Knife and cutting board
• Ladle

Method

1. Heat olive oil and sauté onion, garlic, carrots, and celery until tender.
2. Add potatoes, herbs, and bay leaf; cook 2–3 minutes.
3. Pour in broth and simmer 15–20 minutes until tender.
4. Add zucchini and greens; simmer 5–7 minutes more.
5. Remove bay leaf; stir in lemon juice, salt, and pepper.
6. Garnish with parsley and Parmesan. Serve warm.

Notes

Storage: Refrigerate up to 4 days or freeze for 2 months.