Italian Penicillin Soup

Step 2: Add Broth and Herbs

1. Pour in the vegetable or chicken broth.
2. Add thyme, rosemary, bay leaf, and potatoes.
3. Bring the mixture to a boil, then reduce heat to a simmer.
4. Cover and simmer for 15–20 minutes, or until potatoes are tender.

Step 3: Add Greens and Beans

1. Stir in kale or spinach and cannellini beans.
2. Simmer for another 5–7 minutes until the greens are tender but still vibrant.
3. Season with salt and black pepper to taste.

Step 4: Optional Enhancements

1. Remove the bay leaf.
2. If you like a creamier texture, partially blend the soup using an immersion blender, leaving some chunks for texture.
3. Stir in Parmesan cheese for richness and depth of flavor.
4. A small squeeze of lemon juice can brighten the flavors and balance the richness.

Step 5: Serve

• Ladle the soup into bowls.
• Garnish with fresh parsley and a sprinkle of Parmesan.
• Serve with crusty bread or garlic crostini for a complete meal.

Tips for the Perfect Italian Penicillin Soup

• Use fresh herbs whenever possible; they dramatically enhance the flavor.
• Adjust thickness: For a thicker soup, blend a portion of it; for a lighter broth, add more stock.
• Make ahead: This soup tastes even better the next day as the flavors meld.
• Add protein: For extra protein, stir in shredded chicken or cooked sausage.

The Italian Penicillin Soup is more than just a meal; it’s a warm, comforting dish that combines healthful ingredients with authentic Italian flavors. With its combination of garlic, herbs, vegetables, and beans, it’s a modern-day remedy that nourishes both body and soul.

If you want, I can also create a quick version that cooks in under 30 minutes for busy days without losing flavor.

Do you want me to do that?