A veggie-packed variation of the traditional Italian Penicillin Soup with Vegetables. Loaded with extra greens and root vegetables, this version is lighter and brimming with vitamins.
This vegetable-loaded Italian Penicillin Soup includes additional vegetables like zucchini and spinach, making it a healthier, nutrient-rich option. It’s perfect for those seeking a vegetarian-friendly version (just omit the chicken).
Italian Penicillin Soup with Vegetables
It’s perfect for those seeking a vegetarian-friendly version (just omit the chicken).
Equipment
- Large soup pot
- Knife
- Cutting board
- Ladle
Ingredients
- 1 whole chicken optional for vegetarian version
- 2 zucchini diced
- 2 cups spinach leaves
- 3 carrots sliced
- 3 celery stalks diced
- 1 onion diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 sprig thyme
- 8 cups vegetable or chicken broth
- Olive oil
- Salt and pepper to taste
- Lemon juice for added flavor
Instructions
- In a large pot, heat olive oil and sauté garlic, onion, carrots, and celery for about 5 minutes.
- Add diced zucchini, bay leaf, thyme, and vegetable broth. Bring to a boil.
- If using chicken, add it now and let the soup simmer for about 1 hour. For the vegetarian version, simmer for about 40 minutes.
- Remove the chicken, shred, and return to the pot, or omit for the vegetarian version.
- Stir in fresh spinach and lemon juice. Season with salt and pepper.
- Let the soup simmer for another 10 minutes before serving.
Notes
This version of Italian Penicillin Soup is a great option for adding more vegetables to your diet. It can be made with chicken or served as a vegetarian dish.
Nutrition & Calories:
– Calories: 180 per serving (without chicken)
– Protein: 8g
– Carbohydrates: 22g
– Fat: 7g
Please let me know how it turned out for you! Leave a comment below and tag @cookwithexperts on Instagram and hashtag it #cookwithexperts.