Italian Penicillin Soup
A delightful and nourishing dish packed with fresh vegetables, hearty pasta, and protein-rich beans, perfect for any time of the year.
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
Pasta and Beans
- 1 cup pasta (such as ditalini or small shells)
- 1 can (15 ounces) white beans, drained and rinsed
- 2 cups kale or spinach, chopped
- to taste salt and pepper
For Serving
- Grated Parmesan cheese (optional) For serving
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 to 7 minutes until softened.
- Stir in the minced garlic and dried thyme, and cook for about a minute until fragrant.
- Pour in the canned diced tomatoes and vegetable broth. Bring to a gentle boil.
Cooking
- Add the pasta to the pot and cook according to package instructions, about 7 to 10 minutes.
- When the pasta is almost cooked, add the drained white beans and chopped greens. Simmer for an additional 5 minutes.
- Season with salt and pepper to taste before serving.
Serving
- Serve hot, optionally topped with grated Parmesan cheese.
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Notes
Use fresh ingredients for the best flavor. Customization is key; feel free to substitute greens or pasta shapes as desired.