Ultimate Italian Penicillin Soup
A heartwarming dish that combines rich flavors and wholesome ingredients, perfect for chilly days.
Ingredients
Base Ingredients
- 2 tablespoons Olive Oil
- 1 medium Onion Diced
- 3 cloves Garlic Minced
- 2 medium Carrots Diced
- 2 stalks Celery Diced
Seasonings
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Red Pepper Flakes
Soup Ingredients
- 6 cups Low Sodium Chicken Broth
- 1 can Diced Tomatoes 15 oz
- 1 cup Small Pasta Cooking according to package directions
- 1 can Cannellini Beans Rinsed and drained
- 2 cups Fresh Spinach or Kale
Toppings
- 1/2 cup Parmesan Cheese Grated
- 1/4 cup Parsley Chopped
- 1 lemon Lemon Wedges For garnish
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 5 minutes until tender and translucent.
- Stir in minced garlic, carrots, and celery; cook for 4-5 minutes until softened.
- Add oregano, thyme, and red pepper flakes; stir and toast for 1 minute.
- Pour in chicken broth and diced tomatoes; bring to a boil.
- Toss in small pasta and cook until al dente, according to package directions.
- Stir in cannellini beans and spinach or kale; cook for 2-3 minutes until greens are wilted.
- Season with salt and pepper, stir in Parmesan cheese until melted.
- Serve hot garnished with extra Parmesan, parsley, and lemon wedges.
Notes
Serve alongside crusty bread or a fresh salad. This soup is great for freezing; divide leftovers into portions to reheat easily.