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Ultimate Italian Penicillin Soup

A cozy and healing soup loaded with fresh vegetables, hearty grains, and aromatic herbs, perfect for cold weather comfort.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, chopped
  • 4 cups vegetable broth For a rich base
  • 1 can diced tomatoes, with juice (14.5 oz)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and black pepper
  • to garnish Fresh parsley For an added burst of flavor

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
  3. Stir in the diced carrots, celery, and zucchini, and continue cooking for another 5-7 minutes until they are slightly softened.
  4. Add the chopped green beans to the pot and mix everything together.
  5. Pour in the vegetable broth and diced tomatoes, along with their juice. Stir well.
  6. Season with oregano, basil, salt, and black pepper, to taste. Bring the soup to a gentle boil.
  7. Reduce heat, cover, and let it simmer for about 10-15 minutes or until the veggies are tender.
  8. Taste and adjust seasonings as necessary. Garnish with freshly chopped parsley before serving.

Notes

Feel free to customize the vegetables as per availability. Simmering longer will enhance the flavors. Consider adding cannellini beans or chickpeas for added protein. Store leftovers in an airtight container for up to 3 days or freeze for future meals.