Italian Penicillin Soup 

Italian Penicillin Soup is a wholesome, plant based dish inspired by traditional Italian flavors. Often referred to as a natural remedy, this comforting soup combines fresh vegetables, aromatic herbs, and small pasta in a nourishing broth. It's perfect for chilly days or when you're seeking a warm, nutritious meal.

Full Recipe:

Ingredients

• 2 tbsp olive oil

• 1 large onion, diced

• 3 garlic cloves, minced

• 2 large carrots, chopped

• 2 celery stalks, chopped

• 1 zucchini, chopped

• 1 yellow bell pepper, chopped

• 1 tsp dried thyme

• 1 tsp dried oregano

• 1 tsp dried basil

• 6 cups vegetable broth

• 1 can (14 oz) diced tomatoes

• 1 cup small pasta (like ditalini or orzo)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

Directions

1. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.

2. Add Garlic and Vegetables: Stir in minced garlic, chopped carrots, and celery. Sauté for an additional 3-4 minutes until vegetables begin to soften.

3. Incorporate Remaining Vegetables and Herbs: Add chopped zucchini, bell pepper, dried thyme, oregano, and basil. Cook for another 3 minutes to allow flavors to meld.

4. Simmer Soup: Pour in vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce heat and let it simmer for 15-20 minutes, until vegetables are tender.

5. Cook Pasta: Add small pasta to the pot and cook until tender, approximately 8-10 minutes, stirring occasionally.

6. Season and Serve: Season with salt and pepper to taste. Serve hot, garnished with chopped fresh parsley.

Nutritional Information

• Calories: 215 kcal

• Carbohydrates: 43 g

• Protein: 8 g

• Fat: 1 g

• Sodium: Varies based on broth used

• Fiber: 4 g

• Sugar: 6 g

• Vitamin A: 5107 IU

• Vitamin C: 5 mg

• Calcium: 23 mg

• Iron: 2 mg