Soup Du Jour Recipe

sauté aromatics

In a large heavy-bottomed pot, heat butter or olive oil over medium heat until shimmering. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

build the stock

Add the diced potato, bay leaf, thyme sprigs, vegetable stock, and water to the pot. Increase heat to bring the mixture to a gentle boil, then reduce heat to a simmer. Skim any foam from the surface. Simmer uncovered for 12–15 minutes, until potatoes are tender when pierced with a fork.

season

Remove and discard the bay leaf and thyme stems. Season the base with salt and black pepper, tasting and adjusting as needed.

add vegetables

Add the diced zucchini, diced tomatoes with their juices, and frozen peas or corn to the simmering broth. Continue simmering 5–7 minutes, until zucchini is tender but not mushy.

beans and greens

Stir in the drained and rinsed beans (or chickpeas) and the chopped leafy greens. Cook 2–3 minutes until the greens are wilted and beans are heated through.

brighten and enrich

Remove the pot from heat. Stir in the lemon juice and, if using, the heavy cream or coconut milk to add silkiness. Taste and adjust seasoning with additional salt or pepper.

serve

Ladle the Soup du Jour into cups or bowls. Garnish each serving with chopped fresh parsley and a sprinkle of grated Parmesan if desired. Finish with a crack of black pepper to taste.