Zuppa Del Giorno Recipe

1. Prepare aromatics

Heat a large Dutch oven or heavy soup pot over medium heat. Add the olive oil and butter until the butter melts and foam subsides, about 1 minute. Finely dice the onion, carrots and celery (mirepoix) and add to the pot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

2. Add garlic and seasonings

Mince the garlic and add to the pot with the tomato paste, stirring for 1 minute until fragrant and the tomato paste darkens slightly. Add the dried oregano, thyme, crushed red pepper and bay leaf; cook for 30 seconds to bloom the spices.

3. Deglaze and simmer

Pour in the stock and canned diced tomatoes (with their juices). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Increase heat to bring the soup to a gentle boil, then reduce heat to low to maintain a simmer.

4. Season and simmer

Stir in the salt and black pepper. Partially cover and simmer the base for 10 minutes to let flavors meld before adding firmer vegetables.

5. Prep vegetables

While the base simmers, cut the zucchini into 1/2-inch half-moons, dice the red potato into 1/2-inch cubes (leave the skin on for texture), and trim and cut green beans into 1-inch pieces.

6. Add the diced potato and green beans to the simmering soup first (they take longer to tenderize). Simmer gently, uncovered, for 8–10 minutes until the potato is nearly tender.

7. Add the zucchini and cannellini beans to the pot; simmer another 4–6 minutes until all vegetables are tender but still hold their shape. Stir in the fresh spinach and cook just until wilted, about 1–2 minutes.

8. Adjust seasoning and finish

Remove and discard the bay leaf. Taste and adjust salt and pepper as needed. Stir in the lemon juice and half of the chopped parsley. If you prefer a slightly creamier mouthfeel, ladle out 1 cup of hot soup, mash some of the beans and return the puréed portion to the pot to thicken naturally.

9. Serve

Ladle the soup into warmed bowls. Sprinkle each bowl with grated Parmigiano-Reggiano and the remaining parsley. Serve immediately with crusty bread on the side.