Go Back
Italian Penicillin Soup with beans, spinach, vegetables, and Parmesan in a ceramic bowl

Italian Penicillin Soup with Beans and Spinach

Italian Penicillin Soup is a comforting, hearty soup with tender vegetables, beans, and greens in a flavorful broth. This easy soup is perfect for a cozy weeknight meal when you want a warm and satisfying dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 6 cups vegetable broth
  • 1 can diced tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup spinach or kale
  • 1 cup cooked beans (cannellini or kidney beans)
  • Juice of 1 lemon

Method
 

Cooking
  1. Warm olive oil in a large soup pot over medium heat, then cook the chopped onion and minced garlic for 3–4 minutes until softened and fragrant.
  2. Add the diced carrots and celery to the pot and cook for about 5 minutes until they start to soften.
  3. Stir in the vegetable broth, diced tomatoes, dried oregano, dried basil, salt, and pepper.
  4. Bring the soup to a gentle simmer and cook for 15 minutes until the vegetables are tender.
  5. Add the cooked beans and spinach or kale, then simmer for 5 minutes until the greens are wilted and the beans are warmed.
  6. Take the soup off the heat and mix in the fresh lemon juice before serving.

Notes

Use cannellini beans for a creamier texture, or replace them with other cooked beans such as kidney beans or chickpeas.