INGREDIENTS YOU’LL NEED
3 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 medium potato, peeled and diced
1 zucchini, diced
1 cup chopped kale or spinach
6 cups vegetable or chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
Salt and pepper, to taste
Juice of 1 lemon
Fresh parsley, chopped for garnish
Optional: grated Parmesan cheese
HOW TO MAKE ITALIAN PENICILLIN SOUP
Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5–7 minutes until the vegetables soften and the garlic is fragrant.
Add the Potatoes and Herbs: Stir in the diced potato, thyme, rosemary, and bay leaf. Cook for 2–3 minutes to release the herbs’ aroma.
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