Soup Of The Day Recipe

Prepare the broth

In a large soup pot, combine 8 cups vegetable broth and 1 cup water. Add 1 bay leaf, 3 sprigs fresh thyme, 1 tsp black pepper and 1 tsp kosher salt. Bring to a gentle simmer over medium heat while you prepare the aromatics.

Once simmering, reduce heat to low to keep warm; the herbs will infuse while you cook the vegetables.

Sauté the aromatics

Heat 2 tbs olive oil and 1 tbs butter in a separate large sauté pan over medium heat until butter foams. Add 1 cup diced yellow onion, 1 cup diced carrots and 1 cup diced celery. Cook, stirring occasionally, until vegetables are softened and the onions are translucent, about 6–8 minutes.

Add 3 minced garlic cloves and cook 30–45 seconds more, until fragrant but not browned.

Transfer the softened mirepoix to the simmering broth pot, scraping the pan to include any browned bits.

Add hearty vegetables

To the pot with the broth and aromatics add 1 cup diced russet potato and 1 cup diced zucchini. Increase heat to bring the pot back to a gentle boil, then reduce to a simmer. Cook until potatoes are tender, about 12–15 minutes.

Add beans and greens

Stir in 1 cup drained cannellini beans and 2 cups chopped baby spinach and continue to simmer 2–3 minutes, until the spinach has wilted and the beans are heated through.

Add 1 cup diced tomato in the last minute to warm without breaking down completely for texture.

Finish the soup

Remove and discard the bay leaf and thyme sprigs. Stir in 1 tbs lemon juice, 2 tbs chopped fresh parsley and 2 tbs grated Parmesan if using. Taste and adjust seasoning with additional salt (up to 1/2 tsp more) and pepper if needed.

Ladle soup into bowls and sprinkle each with a pinch (about 1 tsp) red pepper flakes if desired for heat. Serve hot with extra Parmesan at the table.