In a large heavy-bottomed pot, combine 6 cups stock and 1 cup water. Add the bay leaf and dried thyme. Bring to a gentle simmer over medium heat while you prepare the vegetables.

Season the broth with 1.5 tsp salt and 1/2 tsp pepper; adjust later to taste.

Aromatics & Mirepoix

Sauté aromatics

Heat 2 tbs butter and 1 tbs olive oil in a separate large skillet or directly in the soup pot over medium heat. Add the diced onion, carrot, and celery. Sauté, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add 3 cloves minced garlic and sauté 30–60 seconds until fragrant, taking care not to let the garlic brown.

If using mushrooms, add them now and cook 3–4 minutes until they release liquid and begin to brown.

Main Vegetables & Protein

Combine and simmer

Add the sautéed aromatics and mushrooms (if cooked separately) to the simmering broth. Stir in 1 cup diced potato, 1 cup diced zucchini, and 1 cup canned diced tomatoes with their juices. Increase the heat to bring the pot to a gentle boil, then reduce to a simmer.

Simmer uncovered for 12–15 minutes, until the potatoes are tender and the vegetables are cooked through.

Stir in 1 cup cannellini beans and 1 cup cooked shredded chicken (if using). Heat through for 3–4 minutes. If you prefer the soup purely vegetarian, omit chicken and add an extra 1/2 cup beans or cooked lentils.

Finishing & Garnish

Finish the soup

Remove and discard the bay leaf. Stir in 2 tbs chopped fresh parsley and 1 tbs fresh lemon juice. For a creamier finish, stir in 1/2 cup heavy cream or half-and-half and warm gently—do not boil after adding dairy to prevent curdling.

Taste and adjust seasoning with additional salt and pepper if needed. If using, stir in 1/4 cup grated Parmesan for extra savory depth.

Ladle the soup into bowls, garnish with additional parsley and grated Parmesan if desired, and serve with crusty bread (4 slices).