Italian Penicillin Soup
A comforting soup filled with fresh vegetables, beans, and pasta in a rich vegetable broth, perfect for any occasion.
Ingredients
Base Ingredients
- 2 tablespoons olive oil
- 1 chopped onion
- 2 chopped carrots
- 2 stalks celery
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 cup pasta (such as ditalini or small shells)
- 1 can (15 ounces) white beans, drained and rinsed
- 2 cups kale or spinach, chopped
- Salt and pepper to taste
- Grated Parmesan cheese (optional, for serving)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until softened and fragrant.
- Stir in the minced garlic and dried thyme, cooking for another minute.
- Pour in the canned diced tomatoes and vegetable broth, bringing the mixture to a gentle boil.
Cooking
- Add the pasta and cook according to package instructions, usually about 7 to 10 minutes.
- When the pasta is nearly done, stir in the rinsed white beans and chopped greens, allowing everything to simmer together for another 5 minutes.
- Season the soup with salt and pepper to taste and serve hot, garnished with grated Parmesan cheese if desired.
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Notes
For a heartier version, consider adding diced chicken or turkey. Adjust cooking times for different pasta or add in various vegetables based on your taste.