Soup Of The Day Recipe

Combine vegetable broth and water in a large pot and add bay leaf and fresh thyme. Bring to a gentle simmer over medium heat.

Season with 1 tsp salt and 1 tsp black pepper. Keep at a low simmer while preparing vegetables so flavors can meld.

Sweat vegetables

In a separate large saucepan or the same pot if preferred, heat butter and olive oil over medium heat until butter is melted and foaming. Add diced onion, carrot and celery. Cook, stirring occasionally, until vegetables are softened and translucents about 6–8 minutes.

Add minced garlic and diced potato (if using) and cook 1–2 minutes more until fragrant, taking care not to brown the garlic.

Stir the softened vegetables into the simmering broth. Increase heat slightly to return to a gentle simmer.

Add the canned diced tomatoes with their juices and the rinsed cannellini beans to the pot. Simmer uncovered for 10–12 minutes, until potato is tender and flavors are combined.

Add frozen peas in the last 2 minutes of cooking to heat through and retain their bright color.

Remove bay leaf and thyme sprig (if stem still attached). Taste and adjust seasoning with additional salt and pepper as needed.

Stir in fresh parsley, lemon juice and grated Parmesan if using. Let sit 1 minute off heat to meld flavors.

Ladle into bowls or cups. Finish each serving with a small sprinkle of cracked black pepper and an extra pinch of parsley or a few drops of olive oil if desired.