Italian Penicillin Soup: A Cozy, Comforting Twist for You
A hearty soup that combines the warmth of traditional Italian flavors with a comforting twist, perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 cup diced carrots
- 1 cup diced celery
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup small pasta, like ditalini
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.
- Stir in the tomato paste and cook for an additional minute.
- Add the chicken broth, beans, carrots, celery, oregano, and basil. Bring to a boil.
- Once boiling, reduce the heat and simmer for 20 minutes.
- Add the pasta and cook according to package instructions.
- Stir in the fresh spinach until wilted. Season with salt and pepper to taste.
- Serve hot, garnished with additional herbs if desired.
Notes
- For a spicier kick, add red pepper flakes with the spices.
- This soup can be made a day ahead and tastes even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg