Soups Recipe

In a large stockpot, combine 8 cups vegetable broth and 2 cups water. Add bay leaves, dried thyme, 1 tsp salt and 1 tsp black pepper. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare the vegetables.

Sweat aromatics

In a separate large Dutch oven or heavy pot, heat 2 tbs butter or olive oil over medium heat until shimmering. Add the diced onion, carrots and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic

Add the 3 minced garlic cloves and cook for 30–45 seconds more until fragrant, taking care not to brown the garlic.

Build the soup

Stir the cubed potatoes (2 cups) into the softened aromatics and cook 2 minutes to coat. Pour the warm broth mixture into the pot with the vegetables, scraping up any browned bits from the bottom. Increase heat to bring the soup to a gentle boil.

Add tomatoes and simmer

Once boiling, add the canned diced tomatoes (including juices), green beans (1 cup) and corn (1 cup). Reduce heat to a simmer and cook until the potatoes and green beans are tender, about 12–15 minutes.

Finish with beans

Stir in the drained and rinsed cannellini beans or chickpeas (1 cup) and simmer 3–4 minutes just to heat them through.

Adjust seasoning & finish

Remove and discard the bay leaves. Stir in 1 tbsp chopped fresh parsley, 1 tbsp torn fresh basil, and 1 tbsp lemon juice. Taste and adjust salt and pepper as needed. If desired, add 1/4 tsp red pepper flakes for heat and up to 1/4 cup grated Parmesan for richness; stir until combined.

Serve

Ladle the soup into bowls, garnish with a little extra chopped parsley and a sprinkle of Parmesan if using. Serve hot with crusty bread.