Zuppa Del Giorno Recipe

Sweat the aromatics

In a large heavy-bottomed pot, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat until butter foams. Add diced onion, carrot, and celery (mirepoix) and a pinch of salt. Cook, stirring occasionally, until vegetables soften and the onion becomes translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds more until fragrant but not browned. Stir in the tomato paste and cook 1–2 minutes, pressing it into the vegetables to deepen the flavor.

If using, pour in the white wine to deglaze the pan, scraping any brown bits from the bottom. Let the wine reduce by half, about 2 minutes.

Stir in the chicken or vegetable stock, water, thyme sprigs, rosemary sprig, bay leaf, dried oregano, and crushed red pepper (if using). Increase heat to medium-high and bring to a gentle simmer.

Add the diced potato and bring the soup to a low simmer. Cook, uncovered, for 10 minutes.

Add the diced zucchini and cannellini beans. Reduce heat to maintain a gentle simmer and cook until all vegetables are tender, about 8–10 more minutes. Taste and season with 1½ teaspoons kosher salt and ¾ teaspoon black pepper; adjust later as needed.

If using cooked chicken, add it to the pot and warm through, about 3–4 minutes. Remove and discard the thyme sprigs, rosemary sprig, and bay leaf.

Stir in the baby spinach and cook until wilted, about 1–2 minutes. Add the lemon juice and chopped parsley. Adjust seasoning with additional salt and pepper to taste.

If you prefer a slightly creamier texture, use an immersion blender to pulse 1–2 cups of the soup to break down some beans and potatoes, then stir back into the pot. Do not fully purée — leave it brothy.

Ladle the soup into bowls. Sprinkle each serving with grated Parmesan and a drizzle of extra-virgin olive oil. Serve with crusty bread or crostini on the side.

Optional: finish each bowl with an extra pinch of fresh parsley and a grind of black pepper.