Trim and dice onion, carrot, celery, potato and zucchini into roughly 1/2-inch pieces so they cook evenly. Mince the garlic and chop the parsley. Roughly chop the spinach and set aside.

Sweat aromatics

Heat a large pot over medium heat. Add 2 tbs olive oil. When shimmering, add the diced onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add heartier vegetables

Add the diced potato to the pot and stir to coat in oil. Cook 2–3 minutes to start softening the potato.

Deglaze and simmer

Pour in the canned diced tomatoes with their juices and the vegetable broth. Stir to combine and scrape up any browned bits. Add the bay leaf, dried thyme, 1 tsp salt and 1 tsp pepper. Increase heat to bring to a gentle boil, then reduce to a simmer.

Simmer until tender

Cover partially and let simmer for 12–15 minutes, or until the potato and carrot are tender when pierced with a fork. Add the zucchini and simmer another 5 minutes until zucchini is tender but not mushy.

Finish soup

Remove and discard the bay leaf. Stir in the chopped spinach, parsley and 1 tbs lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. If you prefer a smoother texture, use an immersion blender to purée up to one-third of the soup for body, or transfer half to a blender, pulse, and return to pot.

Hold and serve

Keep the soup over low heat until ready to serve, stirring occasionally. Ladle into bowls and garnish with an extra pinch of parsley or a drizzle of olive oil if desired.

Simple Mixed Salad

Make the dressing

In a small bowl or jar combine 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt and 1 tsp black pepper. Whisk or shake until emulsified. Taste and adjust acid or sweetness as desired.

Assemble salad

In a large bowl combine the 6 cups mixed greens, halved cherry tomatoes, sliced cucumber and thinly sliced red onion. If using, add crumbled feta and toasted nuts.

Dress and toss

Just before serving, drizzle the dressing over the salad (start with half, toss, add more if needed) and toss gently to coat. Serve immediately alongside the hot soup.