Momylia's Kitchen - Italian Penicillin Soup

I learned to make this soup from Allrightwithme I doubled and slightly altered the recipe for my familys preferences.

Ingredients

  

Olive oil 

2 yellow onion, diced

6 carrots, diced

6 ribs of celery, diced

10 cloves of garlic, minced

2 tsp salt, + to taste

black pepper

16 cups chicken or vegetable broth

1 parmesan rind (optional but recommended)

1 1/4 cups small pasta, I use ditalini

1 lemon, for juice

For serving:

chopped parsley (optional but adds freshness)

freshly grated parmesan

drizzle of olive oil (optional)

black pepper

Instructions

 

1. Heat a large pot, add drizzle of olive oil.  Dice yellow onion then add to heated oil and begin to sauté.

2. Chop carrots, then add to cooking onions. Chop celery, add to cooking onions and carrots. Mince garlic, add to cooking vegetables. Add 1 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, for 4-5 minutes or until the vegetables begin to soften and brown slightly.

3. Pour in 8 cups of chicken or vegetable broth and add the parmesan rind. Cover and cook until the broth comes to a gentle boil. Simmer, covered, for 25-30 minutes, stirring occasionally, until the vegetables are very soft and the flavors meld together. 

4.Remove the parmesan rind and set it aside or discard. Using an immersion blender, purée the soup directly in the pot until completely smooth. If you don’t have an immersion blender, carefully transfer the vegetables and some broth to a heat-safe blender, blend until smooth, and return the puréed soup to the pot. The texture should be creamy and smooth.

5. Bring the puréed soup back to a gentle simmer. Stir in the small pasta and cook for 8-10 minutes, stirring occasionally, or until the pasta is al dente. Then, turn off the heat. 

6. Squeeze in the juice of one lemon. Add a little lemon zest if you'd like. Taste the soup and adjust the salt, pepper, and lemon juice as needed. For a thinner consistency, add some more broth.

7. Ladle the hot soup into serving bowls. Top with freshly grated parmesan, extra black pepper, a drizzle of olive oil if desired or a sprinkle of chopped parsley. I love topping mine with fresh parmesan. Enjoy!!