Soup Of The Day Recipe

Heat fats

In a large saucepan or medium Dutch oven heat the butter and olive oil over medium heat until shimmering and butter is melted, about 1–2 minutes.

Add broth

After the vegetables have sautéed (see Aromatics section), add the stock and water to the pot, scraping any browned bits from the bottom. Increase heat to bring the liquid to a gentle simmer.

Add the diced onion, carrots, and celery to the hot fat. Sauté over medium heat, stirring occasionally, until the onion is translucent and vegetables soften, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn it.

Stir in the diced potato, drained diced tomatoes (if using), frozen corn or peas, and chopped kale or spinach. Mix briefly to combine with the aromatics.

Add the dried thyme, dried oregano, bay leaf, kosher salt, and black pepper. Pour in the stock and water (see Base & Broth). Bring the soup to a gentle simmer.

Simmer uncovered until the potatoes are tender and flavors meld, about 12–15 minutes. If using canned beans or shredded chicken, add them in the last 5 minutes just to heat through. If using raw proteins (not listed), ensure they are fully cooked before serving.

If using shredded cooked chicken or cannellini beans, stir them into the simmering soup during the final 5 minutes to heat through and absorb flavor.

Remove the pot from heat. Discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed. Stir in lemon juice if using to brighten flavors.

Ladle the soup into cups or bowls. Sprinkle each serving with chopped fresh parsley and a tablespoon of grated Parmesan if desired.