Italian Penicillin Soup Recipe

Introduction

Italian Penicillin Soup is a comforting and hearty dish that’s perfect for warming up on chilly days. Packed with tender vegetables, savory herbs, and creamy cannellini beans, this soup brings classic Italian flavors to your bowl. Ready in under an hour, it’s a delicious way to enjoy cozy comfort food at home.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 6 cups chicken broth (preferably homemade or low sodium)
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup orzo pasta
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped (plus more for garnish)
• Freshly grated Parmesan cheese, for serving

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes, stirring occasionally to prevent sticking.
2. Step 2: Stir in the minced garlic, dried thyme, and dried sage. Cook for another minute until fragrant.
3. Step 3: Pour in the chicken broth and increase the heat to bring it to a boil.
4. Step 4: Once boiling, reduce the heat to a simmer. Add the drained and rinsed cannellini beans to the pot.
5. Step 5: Add the orzo pasta and cook according to package instructions, usually 8-10 minutes, stirring occasionally to prevent sticking.
6. Step 6: Season the soup with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley, reserving some for garnish.
7. Step 7: Ladle the soup into bowls. Garnish with additional parsley and a generous sprinkle of freshly grated Parmesan cheese. Serve hot, ideally with crusty Italian bread for dipping.

Tips & Variations

• Use low-sodium chicken broth to control saltiness and add extra flavor with a splash of white wine during cooking.
• For a vegetarian version, substitute the chicken broth with vegetable broth and omit the Parmesan or use a plant-based alternative.
• Add a handful of baby spinach or kale in the last few minutes of cooking for a boost of greens.
• If you prefer a thicker soup, mash some of the cannellini beans before adding to create a creamier texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of broth or water if it has thickened. This soup can also be frozen for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini beans?

Yes, you can substitute cannellini beans with great northern beans or white kidney beans. Just be sure to rinse and drain them well before adding to the soup.

Is orzo pasta essential, or can I use a different type of pasta?

Orzo works well because it cooks quickly and adds a nice texture, but you can use other small pasta shapes like ditalini or small shells. Adjust cooking time according to the pasta you choose.

Italian Penicillin Soup Recipe

Print Recipe

★★★★★

4.5 from 61 reviews

This Italian Penicillin Soup is a comforting and hearty dish featuring tender sautéed vegetables, cannellini beans, and orzo pasta simmered in a flavorful chicken broth. Infused with aromatic thyme and sage, and topped with fresh parsley and Parmesan cheese, this soup is perfect for cold days or any time you need a nourishing warm meal.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

Ingredients

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Vegetables & Herbs

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1/4 cup fresh parsley, chopped (plus more for garnish)

Liquids & Broth

• 6 cups chicken broth (preferably homemade or low sodium)

Other Ingredients

• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 cup orzo pasta
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmesan cheese, for serving

Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, and celery. Sauté until softened, about 5-7 minutes, stirring occasionally to prevent sticking.
2. Add Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried sage. Cook for another minute until fragrant to infuse the flavors into the vegetables.
3. Stir in Chicken Broth: Pour in the chicken broth and raise the heat to bring the mixture to a boil, forming the flavorful base of the soup.
4. Add Beans and Simmer: Reduce heat to a simmer and add the drained and rinsed cannellini beans. This step makes the soup hearty and filling.
5. Cook the Orzo: Add the orzo pasta and cook according to package instructions, typically 8-10 minutes. Stir occasionally to prevent sticking.
6. Season and Finish: Season with salt and freshly ground black pepper to taste. Stir in the chopped parsley, reserving some for garnish.
7. Serve and Enjoy: Ladle the soup into bowls, garnish with extra parsley and freshly grated Parmesan cheese. Serve hot, ideally with crusty Italian bread for dipping.

Notes

• For a vegetarian version, substitute vegetable broth for chicken broth and omit Parmesan or use a vegetarian Parmesan alternative.
• Make sure to rinse canned cannellini beans to reduce excess sodium.
• Adjust seasoning at the end to suit your taste preferences.
• Orzo can be slightly overcooked if you prefer a softer texture.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Italian Penicillin Soup, cannellini bean soup, orzo soup, hearty soup, comforting Italian soup, chicken broth soup