Italian Penicillin Soup
A comforting and hearty soup that combines the flavors of traditional vegetable soup with rice or quinoa, perfect for chilly evenings.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing
- 1 cup onion, chopped Yellow onion preferred
- 2 cloves garlic, minced Fresh garlic adds more flavor
- 2 pieces carrots, sliced Adds sweetness
- 2 stalks celery, chopped For flavor
- 4 cups vegetable broth Use a robust vegetable broth
For the soup mix
- 1 cup cooked rice or quinoa Leftovers work well
- 1 cup spinach, chopped Fresh or frozen, thawed
- 1 teaspoon dried oregano For flavor
- to taste Salt and pepper Adjust as needed
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add in the chopped onion and minced garlic, sautéing until fragrant.
- Toss in the sliced carrots and chopped celery, cooking them until softened.
- Pour in the vegetable broth, bringing everything to a boil.
- Stir in the cooked rice or quinoa, along with the chopped spinach, oregano, salt, and pepper.
- Reduce the heat and let it simmer for about 15-20 minutes.
- Just before serving, finish it off with a squeeze of fresh lemon juice.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, it keeps well for about 2 months. Reheat on the stovetop until warm.