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Italian Penicillin Soup

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A comforting and nutritious soup packed with vegetables and chickpeas, perfect for chilly days.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2-3 carrots, sliced
  • 2-3 celery stalks, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups kale or spinach
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional, for serving)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
  2. Add carrots and celery, and cook for another 5-7 minutes.
  3. Stir in the diced tomatoes, vegetable broth, chickpeas, oregano, salt, and pepper. Bring to a boil.
  4. Reduce heat and simmer for 20-25 minutes until vegetables are tender.
  5. Stir in kale or spinach and cook until wilted.
  6. Serve hot, and top with grated Parmesan cheese if desired.

Notes

Chop your veggies into similar-sized pieces for even cooking. Substitute any leafy green or add more vegetables based on what’s on hand.

Find it online: https://junorecipes.com/italian-penicillin-soup/