Description
A comforting and vibrant soup packed with vegetables and bold flavors, perfect for chilly nights.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups vegetable broth
- 1 cup diced tomatoes
- 1 cup kale or spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic; sauté until softened, about 3-4 minutes.
- Stir in the diced carrots and celery, cooking for another 5 minutes until they begin to soften.
- Pour in the vegetable broth and add the diced tomatoes.
- Toss in the kale or spinach, dried oregano, dried thyme, salt, and pepper, stirring to combine.
- Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the veggies are tender.
- Serve warm and enjoy your delicious, homemade Italian Penicillin Soup!
Notes
For a milder taste, substitute kale with spinach. Garnish with grated Parmesan or serve with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian