Soup Of The Day Recipe

Heat fat

In a medium stockpot, warm the olive oil and butter over medium heat until butter melts and begins to shimmer, about 1–2 minutes.

Add broth

Pour in the vegetable broth and 1 cup water; keep the pot on medium-low heat while you sauté the vegetables so the broth stays warm.

Add the chopped onion, carrot, and celery to the pot with the warmed fat. Sauté, stirring occasionally, until the vegetables soften and the onion is translucent, 6–8 minutes.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add the diced potato (if using), zucchini, and tomatoes to the pot. Stir to combine and cook 2–3 minutes to begin tenderizing the vegetables.

Add the cooked cannellini beans and shredded cooked chicken (if using) to the pot and stir gently to combine so they heat through without breaking up too much.

Add the dried thyme, dried oregano, bay leaf, kosher salt, black pepper, and red pepper flakes. Give everything a good stir.

Bring the soup to a gentle simmer, then reduce heat to low. Simmer uncovered until the potatoes and carrots are tender and flavors meld, 15–20 minutes. Taste and adjust salt and pepper as needed.

Remove and discard the bay leaf. Stir in the lemon juice and chopped parsley. If using, stir in grated Parmesan for a richer finish.

Ladle the soup into a bowl and garnish with an extra sprinkle of parsley or Parmesan. Serve hot.