Soup Of The Day Recipe

Prepare and sweat the aromatics

Peel and finely chop the onion. Peel and dice the carrots and celery into roughly 1/4-inch pieces. Peel and dice the potato into 1/2-inch cubes. Mince the garlic. In a large heavy pot or Dutch oven, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter foams. Add the chopped onion, carrots, and celery with a pinch of salt. Cook, stirring occasionally, 7–9 minutes until softened and translucent but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 1 tbs flour and 1 tsp tomato paste; cook, stirring, 1 minute to cook the raw flour taste and concentrate the tomato paste.

Deglaze the pot with 1/2 cup dry white wine if using, scraping any browned bits from the bottom. Let the wine reduce for 1–2 minutes. If not using wine, add 1/4 cup of the broth now instead.

Add dried thyme, oregano, bay leaf, red pepper flakes, 1.5 tsp salt, and 1 tsp black pepper; stir to combine so the herbs toast briefly (30 seconds).

Pour in 6 cups vegetable broth and 1 cup water. Add the diced potato. Increase heat to bring the mixture to a gentle boil, then reduce to a simmer. Partially cover and simmer 18–22 minutes until potatoes are tender and flavors have melded.

Stir in 1 cup drained cannellini beans and 1/2 cup corn kernels. Continue to simmer 4–6 minutes to heat the beans and cook the corn. If you prefer a slightly thicker, creamier texture, remove 1 cup of soup, mash it with a fork or puree briefly, and return it to the pot, stirring to incorporate.

Add 2 cups fresh spinach and stir until wilted, about 1–2 minutes.

Remove and discard the bay leaf. Taste and adjust seasoning with more salt and pepper if needed. Stir in 2 tbs chopped fresh parsley and 1 tsp lemon juice to brighten the soup. If desired, stir in 2 tbs grated Parmesan for a savory finish.

Ladle soup into bowls and serve hot with crusty bread. Leftovers keep refrigerated up to 4 days and reheat gently on the stove or in the microwave.