Italian Penicillin Soup
A creamy and cozy soup made with wholesome ingredients like chickpeas, tomatoes, and vibrant greens, perfect for chilly days.
Ingredients
Main Ingredients
- 2 cups vegetable broth The base of our soup, adds depth and flavor.
- 1 can (15 oz) chickpeas, drained and rinsed Adds protein, making the soup hearty.
- 1 cup diced tomatoes Gives a burst of freshness and slight acidity.
- 1 cup diced carrots Adds natural sweetness and crunch.
- 1 cup diced celery Offers a nice texture and background flavor.
- 1 onion, chopped Builds the aromatic base for our soup.
- 2 cloves garlic, minced Infuses flavor that warms the soul.
- 1 teaspoon Italian seasoning A blend that evokes the heart of Italy.
- Salt and pepper to taste Enhances all the flavors.
- 2 cups spinach or kale Adds color and nutrition.
- 1 juice of 1 lemon Brightens up the flavors with a tangy kick.
- Olive oil For sautéing and rich flavor.
Instructions
Preparation
- Gather all your ingredients on a clean, spacious cutting board.
- Rinse and drain the chickpeas.
- Chop the vegetables: dice the onion, carrots, and celery, and mince the garlic.
- Measure out the vegetable broth and Italian seasoning.
Cooking
- In a large pot, heat a splash of olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic; sauté for 5 minutes until softened.
- Stir in the chickpeas, diced tomatoes, vegetable broth, and Italian seasoning.
- Bring to a gentle boil, then reduce to a simmer for 10 minutes.
- Add the spinach or kale and lemon juice just before serving, cooking until greens are wilted.
Serving
- Ladle the soup into bowls and drizzle with a little olive oil for extra flavor.
- Garnish with fresh herbs if desired.
- Enjoy warm with crusty bread or a fresh salad!
Notes
Use fresh produce for best flavor, and feel free to customize with your favorite greens or spices.