Description
A nourishing bowl of Italian Penicillin Soup, featuring vegetables, beans, and pasta simmered in a fragrant broth, perfect for chilly days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups vegetable broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup uncooked pasta (e.g., small shells or elbows)
- 1 can (15 ounces) cannellini beans, drained and rinsed
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sautรฉ until it becomes translucent.
- Stir in the minced garlic, diced carrots, and celery. Cook for about 5 minutes until the veggies soften.
- Add the dried thyme and oregano, stirring well to release their fragrance.
- Pour in the vegetable broth and diced tomatoes, bringing the mixture to a gentle boil.
- Add the uncooked pasta and follow the package instructions for cooking until al dente.
- Stir in the cannellini beans, allowing them to heat through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil.
Notes
Feel free to customize by swapping the pasta for quinoa or omitting the beans for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg