Italian Penicillin 🍜

Ingredients

• 2 tablespoons Olive Oil (extra virgin preferred)
• 4 cloves Garlic (minced)
• 1 tablespoon Fresh Ginger (peeled and minced)
• 1 medium Onion (finely diced)
• 2 large Carrot (peeled and diced small (hidden veg))
• 2 stalks Celery (diced small)
• 1 medium Zucchini (peeled, seeded, and diced (hidden veg))
• 2 cups Spinach (fresh, roughly chopped)
• 1 cup Canned Diced Tomatoes (no‑salt added)
• 6 cups Vegetable Broth (low‑sodium)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• 1 tablespoon Lemon Juice (optional, adds brightness)

Instructions

1. Prepare Aromatics

   Heat olive oil in a large pot over medium heat. Add minced garlic, minced ginger, and diced onion. Sauté for 3‑4 minutes, stirring frequently, until the onion becomes translucent and fragrant.

   Time: PT5M

2. Add Hidden Vegetables

   Stir in diced carrot, celery, and zucchini. Cook for another 3 minutes, allowing the vegetables to soften slightly.

   Time: PT3M

3. Introduce Broth and Tomatoes

   Pour in the vegetable broth and add the canned diced tomatoes. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

4. Simmer the Soup

   Let the soup simmer uncovered for 15 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.

   Time: PT15M

5. Finish with Greens and Seasoning

   Add the chopped spinach, salt, and black pepper. Cook for 2 minutes until the spinach wilts. Remove from heat and stir in lemon juice and chopped parsley.

   Time: PT3M

6. Serve

   Ladle the hot soup into bowls, garnish with a little extra parsley if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

20 g

Fat

4 g

Fiber

4 g