Italian Penicillin

Happy Saturday!

Last night I whipped together a batch of Italian Penicillin for my sick roommate. It’s one of her childhood favorites, feels like a warm hug from your grandma in a bowl, and is the perfect sick day meal.

I used a recipe from The Mediterranean Dish with a few of my own twists. I added bone broth in addition to the called-for chicken stock for added protein and heath benefits. Additionally, I couldn’t help but throw a few extra cloves of garlic into the mix. I let the veggies simmer for longer than called for, adding more broth as well, and loved the flavor it produced.

Although this soup may seem daunting to make, the process itself is fairly easy. Just boil your onion, carrots, celery, garlic, and a parmesan rind if you have it, in chicken broth for 30-45 minutes. Then, throw out your parm rind and remove all the veggies. Blend until smooth and then add right back into the broth. Serve over the pastina of your choice and top with grated parmesan. I chose to pair my bowl with a glass of crisp white wine and an episode of Daisy Jones and the Six.

Enjoy a cozy weekend and stay warm!

xoxo Elizabeth