Description
A hearty and nourishing classic recipe to soothe you.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup green beans, trimmed and cut
- 6 cups chicken or vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or orzo)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, sautéing until the onion is translucent.
- Stir in the carrots and celery, cooking for about 5 minutes.
- Add the zucchini and green beans, cooking for an additional 3 minutes.
- Pour in the chicken or vegetable broth and diced tomatoes.
- Season with oregano, basil, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
- Add the pasta and cook according to package instructions until al dente.
- Serve hot, garnished with fresh parsley.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a vegetarian version, use vegetable broth.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Italian Penicillin Soup, hearty soup, nourishing soup, classic recipe