Soup Of The Day Recipe

Heat fats

In a large pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts and begins to shimmer.

Sweat aromatics

Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic

Stir in the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Add vegetables & beans

Add the diced potato, zucchini, corn kernels, and cannellini beans to the pot. Stir to combine with the aromatics for 1–2 minutes.

Add liquids & herbs

Pour in the vegetable broth and 1 cup of water. Add the bay leaf, dried thyme, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using). Stir and bring the soup to a gentle boil over medium-high heat.

Simmer

Once boiling, reduce heat to maintain a gentle simmer. Cover partially and simmer until the potatoes are tender, about 15–20 minutes. Stir occasionally and skim any foam from the surface.

Adjust seasoning & thicken (optional)

Remove and discard the bay leaf. Taste and adjust salt and pepper. For a slightly creamier texture, use an immersion blender to purée about 1 to 1 1/2 cups of the soup (or transfer that amount to a blender), then return to the pot and stir.

Brighten & garnish

Stir in the fresh lemon juice and chopped parsley. If using, sprinkle in the grated Parmesan and stir until just combined.

Ladle soup into bowls and serve hot. Offer additional Parmesan and crusty bread on the side if desired.