Nourishing Italian Penicillin Soup for a Cozy Night In

This Italian Penicillin Soup is a hearty and comforting dish filled with chicken, vegetables, and herbs, perfect for chilly days.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Soups

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil
1 medium Onion chopped
2 medium Carrots sliced
2 stalks Celery sliced
3 cloves Garlic minced

For Seasoning

1 teaspoon Dried Thyme
1 teaspoon Dried Sage

For the Soup

6 cups Chicken Broth or vegetable broth for vegetarian option
1 can Cannellini Beans rinsed
1 cup Orzo Pasta

For Garnish

1 handful Fresh Parsley chopped
0.5 cup Parmesan Cheese optional

Equipment

large pot

Method

Step-by-Step Instructions

Heat the olive oil in a large pot over medium heat.
Sauté the onion, carrots, and celery for about 5-7 minutes until tender.
Add minced garlic, dried thyme, and dried sage, cooking for another minute.
Pour in the chicken broth and bring to a boil, then reduce to a simmer.
Stir in cannellini beans and orzo pasta, cooking for 8-10 minutes until tender.
Season with salt and pepper, and stir in fresh parsley.
Serve hot, garnished with parsley and Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 4500IUVitamin C: 10mgCalcium: 100mgIron: 3mg

Notes

This soup can be made ahead and freezes well. Adjust seasoning and add fresh herbs just before serving for the best flavor.

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