Cooked - Italian Penicillin Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

jillianchandler

Italian Penicillin Soup

5.0

2 tablespoons olive oil (or butter)

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, sliced

1 zucchini, diced (optional)

1 can (14 oz) diced tomatoes

6 cups chicken or vegetable broth

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon red pepper flakes (optional, for heat)

Salt and black pepper, to taste

1 can (15 oz) cannellini beans, drained and rinsed (or chickpeas)

2 cups shredded cooked chicken (optional, for added protein)

1 cup small pasta (such as ditalini or elbow macaroni)

Fresh parsley, chopped (for garnish)

Grated Parmesan cheese (optional, for serving)

Stir in the cannellini beans (or chickpeas) and optional shredded chicken.
Add the pasta and cook according to package instructions, usually 8-10 minutes, until al dente.
Optional: If you prefer a thicker soup, mash some of the beans against the side of the pot to thicken the broth.
Taste and adjust the seasoning with additional salt, black pepper, or herbs as needed.
Serve and Enjoy.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 42 weeks ago

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