Soup Of The Day Recipe

In a large pot, combine the vegetable stock, water, white wine (if using), bay leaf, and whole peppercorns. Bring to a gentle simmer over medium heat while you prepare the vegetables.

Sauté aromatics

Heat the olive oil and butter in a large sauté pan over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds more until fragrant, taking care not to brown the garlic.

Transfer the softened mirepoix to the simmering broth and stir to combine.

Add the diced potato to the simmering broth first; simmer gently for 8–10 minutes until the potato begins to soften.

Add the zucchini and frozen peas and continue simmering for another 5 minutes, until all vegetables are tender but not mushy.

Stir in the drained white beans and cooked shredded chicken (if using) and heat through for 2–3 minutes.

Tie the thyme sprigs together with kitchen twine or place them loose in the pot; add the dried oregano, kosher salt, and freshly ground black pepper. Simmer gently for 3–4 minutes to blend flavors.

Remove and discard the bay leaf, thyme sprigs, and peppercorns. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice for brightness.

If you prefer a creamier soup, stir in the heavy cream or coconut milk and warm through for 1–2 minutes (don’t boil after adding cream).

Stir in the chopped fresh parsley and lemon juice. Ladle the soup into bowls and garnish each serving with a light sprinkle of grated Parmesan if desired. Serve with crusty bread.