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Italian Penicillin Soup

Italian Penicillin Soup is a comforting and hearty dish, rich in flavors and believed to be a natural remedy for colds and flu.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil For sautéing the vegetables
  • 1 small onion, diced Provides base flavor
  • 2 cloves garlic, minced Enhances aroma and taste
  • 2 medium carrots, chopped Adds sweetness and texture
  • 2 stalks celery, chopped Contributes to the vegetable medley
  • 1 medium zucchini, diced Adds mild flavor
  • 1 can (14.5 ounces) diced tomatoes Provides acidity and sweetness
  • 4 cups vegetable broth Base liquid for the soup
  • 1 can (15 ounces) cannellini beans, rinsed and drained Adds protein and creaminess
  • 1 teaspoon dried oregano Classic Italian flavor
  • 1 teaspoon dried basil Enhances the Italian taste profile
  • to taste Salt and pepper For seasoning to preference
  • to taste Fresh parsley, chopped (for garnish) Adds freshness for serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion and cook for about 3 minutes until it becomes translucent.
  3. Toss in the minced garlic and sauté for another minute.
  4. Combine the chopped carrots and celery, and cook for an additional 5 minutes until they begin to soften.
  5. Add the diced zucchini and canned tomatoes (with juice) to the pot.
  6. Mix well and cook for another 5 minutes to allow the flavors to meld.
  7. Pour in the vegetable broth and add the drained cannellini beans.
  8. Stir everything together, sprinkle in the dried oregano and basil, and season with salt and pepper to taste.
  9. Bring the soup to a gentle simmer, cover the pot, and let it cook for 15-20 minutes.
  10. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Notes

Feel free to mix and match vegetables. Fresh herbs can enhance the flavor. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.