Description
Warm your soul with this nourishing Italian penicillin soup, brimming with vibrant vegetables and aromatic herbs—a perfect remedy for chilly nights.
Ingredients
Scale
- Key Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tbsp Italian seasoning
- Salt and pepper to taste
- Fresh herbs (basil or parsley), for garnish
Instructions
- Instructions for Preparation
- 1. Prep Your Ingredients: Chop the onion, carrots, and celery into bite-sized pieces.
- 2. Sauté the Veggies: In a large pot over medium heat, heat olive oil. Add the chopped onion and sauté until translucent (about 5 minutes). Add the carrots and celery; cook for another 5 minutes until softened.
- 3. Add Garlic and Tomatoes: Stir in minced garlic and cook for about 1 minute until fragrant. Add the can of diced tomatoes along with their juices; stir well.
- 4. Pour in Broth and Season: Add vegetable broth, Italian seasoning, salt, and pepper to the pot. Bring to a gentle boil, then reduce heat to let it simmer.
- 5. Let It Simmer: Allow the soup to simmer uncovered for about 20 minutes, allowing all flavors to meld together beautifully.
- 6. Finish It Off: Just before serving, stir in fresh herbs like basil or parsley. Ladle into bowls and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 160
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg