Introduction
Welcome to a delightful bowl of comfort! This Italian Penicillin Soup is the perfect remedy for those chilly evenings or when you’re in need of a little love in a bowl. Bursting with vibrant vegetables and hearty pasta, it encapsulates the essence of Italian cooking—simple, wholesome ingredients coming together to create a symphony of flavors. Each spoonful is rich and warm, inviting you to savor every moment. Let’s dive into making this lovely concoction that’s sure to become a favorite in your kitchen!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 (14.5 ounces) can diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup small pasta (like ditalini or small shells)
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Directions and Instructions
- In a large pot, heat the olive oil over medium heat until warm and fragrant.
- Add the diced onion and sauté until it becomes translucent, about 5 minutes, filling your kitchen with a wonderful aroma.
- Stir in the minced garlic and cook for an additional minute until it’s beautifully fragrant.
- Add the diced carrots and celery, allowing them to cook for 3-4 minutes until they begin to soften.
- Now, stir in the zucchini and continue to sauté for another 2 minutes, letting those fresh veggies shine.
- Pour in the can of diced tomatoes (juices included) along with the vegetable broth, and stir well to combine.
- Season with dried oregano, thyme, salt, and pepper. Bring this delightful mixture to a gentle boil.
- Once boiling, reduce the heat and let it simmer for 15 minutes, allowing the flavors to meld beautifully.
- Add the pasta and cook according to package instructions until it reaches that perfect al dente texture.
- In the last few minutes of cooking, stir in the chopped spinach and watch it wilt into the soup.
- Serve hot, topped with a sprinkle of grated Parmesan cheese and fresh basil leaves for that extra pop of flavor!
Notes or Tips
Feel free to adjust the vegetables based on what you have on hand! Bell peppers, green beans, or even a bit of kale can add delightful variations to your soup. For a bit more heat, toss in some red pepper flakes along with your seasonings. And don’t hesitate to make this soup ahead of time; it tastes even better the next day when the flavors have had more time to develop!
Cooking Techniques
This recipe embraces the classic technique of sautéing, which locks in the flavors of the vegetables. Be sure to keep an eye on the heat to prevent burning the garlic or onions, as they can turn bitter. Simmering allows the broth to deepen in flavor, and adding pasta at the right time ensures it retains just the right amount of bite. Enjoy the process, and let your kitchen fill with love!
FAQ
Can I add meat to this soup?
Absolutely! You can add some cooked chicken or Italian sausage for a heartier version. Just remember to adjust the cooking times accordingly.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup; however, you may want to add the pasta fresh when reheating!
Is this soup vegan?
Yes! This recipe is completely plant-based, making it a great option for vegans and vegetarians.
Conclusion
This Italian Penicillin Soup is more than just a meal; it’s a warm hug on a chilly day and a perfect way to nourish your body and soul. So gather your ingredients, bring out your favorite pot, and enjoy the magic that happens when simple ingredients come together. With each hearty spoonful, you’ll be reminded of the love and care that goes into home-cooked meals. Happy cooking!