"Uncover the Healing Magic of Italian Penicillin Soup: Comfort in Every Spoonful!"

Simple Recipe Box

Welcome back to the Simple Recipe Box podcast with your host, Ben Harper! Today, we're diving into a dish that's as comforting as it is healing - the Italian Penicillin Soup. Whether you're under the weather or just in need of a warm hug in a bowl, this soup is your go-to remedy.

Let’s start with what you’ll need. This recipe is wonderfully simple and uses ingredients that pack a punch in flavor and health benefits. You'll need olive oil, onion, garlic, celery, carrots, green beans, canned diced tomatoes, chicken broth, water, dry white wine, fresh parsley, fresh basil, grated Parmesan cheese, and some cooked chicken breast. And for those with dietary preferences, don’t worry! You can easily make this soup vegetarian, gluten-free, or dairy-free with a few adjustments.

Now, onto the cooking! Begin by heating olive oil in a large pot. Add your chopped onion and let it cook until it's translucent. Next, toss in the garlic, but keep an eye on it – garlic can burn quickly! After a minute, add your celery, carrots, and green beans. Give them about 5 minutes, stirring occasionally.

Pour in the tomatoes, broth, water, and wine, then bring everything to a boil. Reduce the heat and let your soup simmer uncovered for 20 minutes to blend all those fantastic flavors. Next, stir in the fresh herbs and Parmesan cheese, which will start to thicken the soup slightly. Season with salt and pepper to taste, add the cooked chicken, and let it all warm through for another 5 minutes.

Serving this soup is an art in itself. Ladle it into bowls and garnish with a bit more parsley or basil. A sprinkle of Parmesan right on top adds a perfect touch. Pair it with a slice of crusty Italian bread or a simple side salad, and you’ve got a meal that’s not only satisfying but also healing.

Storing is just as easy. Cool the soup to room temperature before sealing it in airtight containers. It’ll keep in the fridge for up to three days or in the freezer for a couple of months. Just remember, if you plan to freeze it, it’s best to leave out the pasta and add it fresh when you reheat the soup.

And there you have it, folks – Italian Penicillin Soup, a recipe that’s as nourishing for the soul as it is for the body. Thanks for tuning in, and remember, whether you’re a seasoned chef or just starting out, the joy of cooking comes from the heart. Until next time, keep that passion for food burning bright!

For the complete recipe, visit Italian Penicillin Soup.