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A cozy, immune-boosting Italian classic packed with garlic, herbs, and fresh vegetables.

Italian Penicillin Soup

A cozy, immune-boosting Italian classic packed with garlic, herbs, and fresh vegetables.
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Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 1 potato diced
  • 1 zucchini diced
  • 1 cup kale or spinach chopped
  • 6 cups broth vegetable or chicken
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 bay leaf
  • Salt & pepper to taste
  • Juice of 1 lemon
  • Fresh parsley for garnish
  • Parmesan optional

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Ladle

Method
 

  1. Heat olive oil and sauté onion, garlic, carrots, and celery until tender.
  2. Add potatoes, herbs, and bay leaf; cook 2–3 minutes.
  3. Pour in broth and simmer 15–20 minutes until tender.
  4. Add zucchini and greens; simmer 5–7 minutes more.
  5. Remove bay leaf; stir in lemon juice, salt, and pepper.
  6. Garnish with parsley and Parmesan. Serve warm.

Notes

Storage: Refrigerate up to 4 days or freeze for 2 months.