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- 2 tablespoons olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 medium zucchini, diced - 8 cups vegetable broth - 1 can (15 oz) chickpeas, drained and rinsed - 1 cup green kale, chopped - 1 cup quinoa, rinsed - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Juice of 1 lemon - Salt and pepper to taste - Fresh basil leaves for garnish When I make Italian Penicillin Soup, I start with fresh, simple ingredients. Each one serves a purpose. Olive oil brings flavor and helps sauté the veggies. The onion and garlic add a sweet, aromatic base. Carrots and celery contribute crunch and nutrients, while zucchini adds color and texture. I use vegetable broth for a rich, warm flavor. Chickpeas are my go-to for protein and help fill you up. Green kale adds a vibrant touch and packs in vitamins. Quinoa is a great grain that makes the soup hearty. Herbs like dried thyme and oregano give it that classic Italian taste. The lemon juice brightens everything up, making each bite refreshing. I season with salt and pepper to enhance all the flavors. Finally, I garnish with fresh basil leaves. They make the soup look beautiful and taste even better. Gather these ingredients, and you're ready to create a bowl of comfort. {{ingredient_image_1}} 1. Sautéing the onion and garlic Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3-4 minutes. You want the onion to soften and become slightly translucent. Then, add the minced garlic and stir for another minute. 2. Adding and cooking the vegetables Next, toss in the diced carrots and celery. Cook for 5 minutes. This helps bring out their natural sweetness. After that, add the diced zucchini and cook for another 3 minutes. The veggies should feel tender but still firm. 3. Boiling the broth mixture Now, pour in the vegetable broth and bring it to a boil. Once it starts bubbling, reduce the heat to low. This simmering step is key for letting the flavors meld together. 4. Incorporating chickpeas, quinoa, and herbs Add the drained and rinsed chickpeas along with the rinsed quinoa. Stir in the dried thyme and oregano for flavor. Let this mixture simmer for about 15-20 minutes. You want the quinoa to be fully cooked and fluffy. 5. Adding kale and lemon juice After the quinoa is ready, stir in the chopped kale and the juice of one lemon. Cook for an additional 5 minutes. The kale should wilt down nicely, adding color and nutrients to your soup. 6. Seasoning and serving instructions Lastly, season the soup with salt and pepper to taste. Serve it hot, garnished with fresh basil leaves. This adds a lovely touch and enhances the flavor. Enjoy your bowl of comfort! Italian Penicillin Soup has many healthy ingredients. Each one brings unique benefits. - Olive Oil: This oil is full of healthy fats. It helps your heart stay strong. - Chickpeas: These are great for protein. They help keep you full and strong. - Kale: This green is rich in vitamins. It boosts your immune system. - Quinoa: This grain is a complete protein. It has all the amino acids you need. - Carrots and Zucchini: These veggies are full of fiber. They help your digestion. Legumes and greens play a key role in our health. They support a balanced diet and help with many body functions. Eating these foods can lower cholesterol and improve heart health. Italian Penicillin Soup is more than just tasty. It has healing properties. The warm broth and fresh veggies soothe your body. This soup is perfect when you feel under the weather. In Italian culture, food is life. Comfort food helps connect people. This soup brings families together. It is a dish made with love, tradition, and care. Enjoying it can lift your spirits and warm your heart. Pro Tips Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your soup. Customize Your Greens: Feel free to substitute or add other leafy greens like spinach or Swiss chard for a different taste and texture. Make it Heartier: For a more filling meal, consider adding cooked chicken or turkey to the soup. Storage Tips: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits! {{image_2}} - To keep your vegetables crisp, cook them just until they soften. Don’t overcook! - Store leftovers in airtight containers. This helps keep the soup fresh for days. - Try adding a pinch of red pepper flakes for some heat. Basil and parsley boost flavor too. - If you're vegan, swap chickpeas for lentils. For gluten-free, choose rice instead of quinoa. For a tasty twist, you can change some vegetables in this soup. If you want, try using: - Sweet potatoes instead of carrots - Bell peppers in place of zucchini - Spinach or Swiss chard for kale These swaps keep the soup fun and fresh. You can also change the protein. Instead of chickpeas, add: - Cooked chicken for meat lovers - Lentils for a different flavor - Tofu for a plant-based choice You can make this soup vegan by using vegetable broth and skipping any meat. For a gluten-free option, replace quinoa with rice or millet. Each change brings new flavor and texture. In Italy, many regions have their own take on this soup. In the north, they may add creamy polenta. In the south, you might find spicy sausage or fresh herbs. Each version tells a story of local tastes and traditions. How long can I store Italian Penicillin Soup? You can store Italian Penicillin Soup in the fridge for up to 3 days. Make sure to keep it in an airtight container. This keeps it fresh and tasty for you. Can I freeze this soup? Yes, you can freeze this soup. It stays good for about 3 months. Just use a freezer-safe container. Leave some space at the top, as soup expands when frozen. What's the best way to reheat it? To reheat, pour the soup into a pot. Heat it on medium until warm. Stir it often to heat it evenly. You can also use a microwave. Just heat in short bursts and stir in between. Is there a variation with meat? Yes, you can add chicken or turkey for a meatier option. Just cook the meat first, then add it with the vegetables. This gives the soup a nice, hearty flavor. How does this soup compare to other Italian soups? This soup is lighter than many Italian soups, like minestrone. It focuses on fresh veggies and healthy grains. It’s also packed with nutrients, making it a great comfort meal. This blog post covered the key ingredients for Italian Penicillin Soup and detailed each step to make it. We explored the soup's health benefits and its comforting qualities, linking it to Italian culture. I shared cooking tips, suggested flavor enhancements, and offered variations for different diets. Italian Penicillin Soup is not just food; it’s a hug in a bowl. Enjoy your cooking journey!

Healing Italian Penicillin Soup

A nourishing vegetable soup packed with chickpeas, quinoa, and kale, perfect for boosting your health.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 200 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium zucchini, diced
  • 8 cups vegetable broth
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup green kale, chopped
  • 1 cup quinoa, rinsed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 unit Juice of 1 lemon
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened.
  • Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, allowing the vegetables to soften.
  • Add the zucchini and cook for another 3 minutes until it begins to soften.
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low.
  • Add the chickpeas, quinoa, dried thyme, and dried oregano. Simmer for about 15-20 minutes, or until the quinoa is cooked through.
  • Stir in the chopped kale and lemon juice, cooking for an additional 5 minutes until the kale is wilted.
  • Season the soup with salt and pepper to taste.
  • Serve the soup hot, garnished with fresh basil leaves.

Notes

Feel free to add other vegetables or herbs as desired.
Keyword healthy, soup, vegetarian