Pour in the vegetable stock and water, add the bay leaf, bring to a gentle simmer, then reduce heat to low so the broth stays at a bare simmer while you add vegetables.

Aromatics & vegetables

Sweat aromatics

Before adding the stock (or immediately after step above), add the diced onion, carrots and celery to the pot. Cook over medium-low heat, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add garlic and potato

Add the minced garlic and diced potato (if using) and cook for 1–2 minutes more until fragrant, taking care not to let garlic brown.

If you added the vegetables before the stock, pour the stock now. Once the broth is simmering, add the diced tomatoes. Cover partially and simmer for 12–15 minutes, or until potatoes and carrots are tender.

Protein & additions

Add beans and pasta

Stir in the cannellini beans and (if using) the short pasta. If using dried pasta, simmer according to package time (usually 8–10 minutes) until al dente. Add extra water or stock (up to 1 cup) if the soup becomes too thick while the pasta cooks.

Add greens

When pasta is almost done, stir in the chopped spinach or kale and cook 1–2 minutes until wilted (spinach) or tender (kale).

Herbs & seasoning

Season

Add the dried thyme, oregano, red pepper flakes, salt and pepper. Taste and adjust seasoning, adding more salt, pepper or red pepper flakes as desired. Remove and discard the bay leaf.

Finish with fresh herbs and acid

Turn off the heat and stir in the chopped parsley and lemon juice, if using. This brightens the flavors.

To serve

Ladle the soup into bowls. Top each bowl with a sprinkle of grated Parmesan if desired and serve with crusty bread or crostini on the side.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 3 days. If soup thickens on standing (from pasta or potatoes), add a splash of hot water or stock when reheating.