Soup Of The Day Recipe

Heat fat and sweat aromatics

In a large Dutch oven or heavy pot, heat the butter and olive oil over medium heat until the butter melts and begins to foam. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add herbs

Add the thyme sprigs and bay leaf to the pot and stir to combine with the aromatics.

Add stock

Pour in the vegetable or chicken stock and increase the heat to bring it to a gentle simmer.

Simmer root vegetables

Add the diced potatoes to the simmering stock. Cook for 8–10 minutes, until the potatoes begin to become tender but not falling apart.

Add remaining vegetables and tomatoes

Stir in the diced zucchini, green beans, and the can of diced tomatoes with their juices. Return to a gentle simmer and cook another 8–10 minutes, until all vegetables are tender but still hold their shape.

Add beans and protein

Stir in the drained cannellini beans and cooked shredded chicken (if using). Allow to heat through for 3–4 minutes.

Season and adjust

Remove and discard the thyme sprigs and bay leaf. Taste the soup and add kosher salt, black pepper, and red pepper flakes if using. Adjust seasoning as needed.

Finish and serve

Stir in the chopped parsley and, if desired, the lemon juice to brighten flavors. Ladle soup into bowls and sprinkle with freshly grated Parmesan cheese if using. Serve hot with crusty bread.