Heat a large pot over medium heat. Add olive oil. When shimmering, add chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and onions are translucent, about 6–8 minutes. Add minced garlic and cook for 30–45 seconds until fragrant.

Seasoning & Herbs

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Add dried thyme, dried oregano, bay leaf, salt, black pepper, and red pepper flakes (if using). Cook together for 30–60 seconds to bloom the spices.

Liquid & Stock

If using white wine, pour it in now to deglaze the pan, scraping any browned bits from the bottom. Allow the wine to reduce by half, about 1–2 minutes. Add the vegetable stock and water, stir to combine, and bring to a gentle simmer.

Market Vegetables (choose a mix totaling ~4 cups)

Add the firmer market vegetables first (potatoes and green beans). Simmer gently until potatoes are nearly tender, about 10–12 minutes. Add zucchini and tomatoes, simmer 5–7 minutes more until all vegetables are tender but still hold shape. Stir in the leafy greens (spinach or kale) and cook until wilted, about 1–2 minutes.

Protein & Add-ins (optional)

If using cannellini beans, add them now and simmer 2–3 minutes to heat through. If adding cooked chicken or sausage, stir in just to warm through. Taste and adjust seasoning.

Finishing

Remove and discard the bay leaf. Stir in fresh parsley and lemon juice. Ladle soup into bowls and finish each with a small drizzle of extra-virgin olive oil and a sprinkle of grated Parmesan if desired.

Notes

This Market Soup is intended as a flexible template: use whatever seasonal vegetables the market offers (root vegetables, squash, peas, fennel, leeks). Adjust cooking order so firmer vegetables go in earlier. For a richer broth, substitute part of the stock with bone broth or add a Parmesan rind while simmering, removing it before serving.