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Italian penicillin soup with spinach, carrots, celery, and onion in a white bowl

Italian Penicillin Soup with Spinach, Carrots and Celery

Italian Penicillin Soup with Spinach, Carrots and Celery is a comforting, hearty vegetable soup with tender vegetables, fresh spinach, and bright lemon flavor. It is an easy, warming choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 6 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 cup spinach, chopped
  • 1 lemon, juiced

Method
 

Preparation
  1. Warm the olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook until it becomes translucent.
  3. Add the garlic, carrots, and celery. Cook the vegetables for 5 minutes.
  4. Add the vegetable broth and bring the mixture to a boil.
  5. Season with the dried oregano, dried thyme, salt, and pepper.
  6. Lower the heat and simmer for 20 minutes, or until the vegetables are tender.
  7. Add the chopped spinach and lemon juice just before serving. Serve the soup warm.

Notes

Let leftovers cool before transferring them to an airtight container for refrigeration for 3–4 days or freezing in a freezer-safe container.