Soup Of The Day Recipe

Heat the fats

In a large heavy-bottomed pot or Dutch oven, warm the olive oil and butter over medium heat until the butter is melted and starts to foam, about 1 minute.

Add the diced onion, carrot, and celery to the pot and cook, stirring occasionally, until the onion becomes translucent and the vegetables begin to soften, about 6–8 minutes.

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

Add the diced potato and zucchini to the pot, stirring to coat in the fat and aromatics. Cook 2–3 minutes to slightly soften.

Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes with their juices, dried thyme, dried oregano, bay leaf, salt, pepper, and red pepper flakes if using.

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Cover partially and simmer until the potatoes and carrots are tender when pierced with a fork, about 15–20 minutes.

Stir in the frozen peas and zucchini (if you prefer them more tender, add the zucchini earlier with the potatoes). Simmer 2–3 minutes until the peas are heated through.

If using shredded rotisserie chicken, add it to the pot and simmer 2–3 minutes to heat through. If using cannellini beans, add them now and simmer until warmed, about 3–4 minutes.

Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaf.

Stir in the chopped fresh parsley and fresh lemon juice, if using, to brighten flavors. Turn off the heat.

Ladle the soup into bowls. Sprinkle each serving with grated Parmesan if desired and serve with crusty bread or crackers on the side.

Leftovers: cool to room temperature, transfer to airtight containers and refrigerate up to 4 days or freeze up to 3 months.