Italian Penicillin Soup

 

 

I wasn't feeling well a few weeks ago so I made this soup. It's my favorite thing to eat when I'm under the weather. It's so easy to make and it's delicious. I served it with a simple kale salad. 

Italian Penicillin Soup
 
1 yellow onion
3 large carrots
2 stalks celery
4 cloves garlic
Parmesan rind
4 cups chicken broth
2 cups water
Parmesan
Orzo (traditionally made with pastina but I like Orzo)

Hemp seeds (optional)
 
Cut the onion, carrots and celery into large chunks and throw into a large soup pot with garlic cloves and parmesan rind. Cover with chicken broth and water. Bring to a boil, then reduce to a simmer, cover slightly and cook for 45 minutes. When almost done, cook orzo pasta (or pastina). After soup cooks for 45 minutes, remove parmesan rind and toss. Strain out the veggies with a slotted spoon or colander and add to a blender with a tiny bit of liquid. Blend until smooth, then return to the pan with the broth. Season with salt and pepper. 
 
In a bowl, place a little scoop of orzo and top with soup. Add freshly grated parmesan and hemp seeds if you want a little extra protein. 

Kale salad
 
Kale
Sliced almonds, toasted
Freshly grated parmesan
Micro broccoli
 
Dressing
Garlic clove, through press
Apple cider vinegar
Honey
Dijon
Olive oil 
Salt and pepper