Description
Italian Penicillin Soup is a light, soothing, and deeply comforting bowl perfect for cold days or recovery. This Italian-inspired bean soup combines olive oil, onion, carrots, celery, garlic, white beans, oregano and thyme in a gentle simmer. Easy to make in one pot, it yields a nourishing, immune-supporting meal with comforting warmth, herbs, and a finish of parsley or Parmesan. Perfect for weeknights, leftovers reheat beautifully, and it pairs with crusty bread.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can white beans, drained and rinsed
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chopped parsley or grated Parmesan cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, cooking for 5–7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in vegetable broth and add white beans, oregano, thyme, salt, and pepper.
- Bring to a gentle boil, then reduce heat and simmer for 30–40 minutes.
- Taste and adjust seasoning as needed.
- Serve warm, topped with parsley or Parmesan if desired.
Notes
- Store leftovers in the refrigerator for up to 3–4 days.
- Make it vegan by omitting Parmesan cheese.
- For a thicker texture, mash a portion of the beans before serving.
- Can be customized with kale or spinach stirred in at the end.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop simmer
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 250
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 7 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 6.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Italian Penicillin Soup, cozy soup, comforting soup, immune boosting soup, easy one pot, bean soup, vegetarian soup, Italian-inspired soup