Soup Recipe

In a large pot, combine the vegetable (or chicken) broth and 1 cup water. Add the bay leaf. Bring to a gentle simmer over medium heat while you prepare the other components.

Heat the olive oil and butter in a separate heavy-bottomed skillet or in the soup pot over medium heat until the butter melts and foams.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and fresh thyme; cook for 30–60 seconds until fragrant, taking care not to brown the garlic.

Add the cooked aromatics to the simmering broth. Season the broth with 1 teaspoon salt and 1/2 teaspoon of the black pepper now; reserve the rest of the pepper to taste near the end.

Add the diced carrots, celery, and potato to the simmering broth. Increase the heat slightly to maintain a gentle simmer and cook until the vegetables are almost tender, about 12–15 minutes.

Add the diced zucchini and frozen peas and return to a simmer. Cook for an additional 4–6 minutes until all vegetables are tender but still hold shape.

If using cooked shredded chicken, stir it in now and heat through for 2–3 minutes. If using cooked beans, add them with the zucchini and peas so they warm through with the vegetables.

Remove the bay leaf. Taste the soup and adjust seasoning with remaining black pepper and additional salt if needed.

Stir in the chopped parsley and lemon juice. For extra richness, drizzle 1 teaspoon extra-virgin olive oil on top of each bowl when serving.

Ladle the soup into bowls and serve hot. Leftovers will keep covered in the refrigerator for 3–4 days; rewarm gently on the stove.