Soup Of The Day Recipe

Prepare pot

In a 4- to 6-quart soup pot, heat the unsalted butter and olive oil over medium heat until butter is melted and foaming.

Add the vegetable stock and bay leaf. Bring to a gentle simmer and keep at low simmer while you prepare the vegetables.

In the same pot before adding stock (or in a separate heavy-bottomed pot), add the diced onion, carrot and celery to the hot butter/oil. Cook over medium heat, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

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

Deglaze the pot with 1/4 cup of the warm vegetable stock, scraping any browned bits from the bottom, then add the remaining stock and the bay leaf and bring back to a simmer.

Add the diced potatoes to the simmering stock and cook for 8–10 minutes until they start to become tender.

Add the chopped tomato and diced zucchini and continue to simmer for another 6–8 minutes until all vegetables are tender but not mushy.

Stir in the frozen peas and cannellini beans and heat through for 2–3 minutes.

Add the dried thyme, dried oregano, salt and black pepper. Taste and adjust seasoning. Simmer for 2 minutes to let the flavors meld.

Remove and discard the bay leaf. Stir in the chopped fresh parsley and, if using, the lemon juice to brighten the soup.

Ladle the soup into bowls and top each serving with about 1 tablespoon (0.25 cup total divided) of grated Parmesan and an extra sprinkle of parsley if desired.

Serve with crusty bread on the side.