Nourishing Comfort: Italian Penicillin

I discovered the comforting magic of this Italian Penicillin recipe last winter when I was feeling under the weather. The combination of fresh vegetables and rich chicken broth turned it into a truly amazing dish. Personally, I like to add a bit of pepper and turmeric to give it an extra boost.

Ingredients:

• 6 cups organic chicken or vegetable broth

• 2 cups water

• 3 celery ribs, halved

• 3 carrot stalks, peeled and halved

• 6 whole garlic cloves

• 1 whole yellow or white onion

• 1 tsp salt

• 1 tbsp chicken bouillon (optional)

• 1 tsp turmeric powder (optional)

• 2 tsp black pepper (optional)

• Pastina, orzo, or Ditalini pasta

• Parmesan cheese, for sprinkling

Instructions:

1. In a stock pot, combine the water and chicken broth.

2. Add the celery, carrots, garlic, onion, and salt. Bring to a boil over medium-high heat.

3. Once boiling, reduce the heat to medium-low, partially cover, and simmer for 45 minutes.

4. After 45 minutes, remove the vegetables from the broth using a slotted spoon. Place them in a blender with 2 ladles of broth and the chicken bouillon.

5. Blend until smooth and return the mixture to the pot.

6. Cook your preferred pasta separately, then pour the broth mixture over it.

7. Sprinkle with Parmesan cheese and enjoy!