Soup Recipe

In a large soup pot or Dutch oven, combine 8 cups vegetable broth, 2 cups water, tomato paste and soy sauce. Whisk the tomato paste into the liquids until fully dissolved. Bring the mixture to a gentle simmer over medium heat.

Sauté aromatics

While the broth heats, heat 2 tbs olive oil in a separate skillet over medium heat. Add the finely chopped onion, diced carrots and diced celery. Sauté 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.

Transfer the sautéed aromatics to the simmering broth. Add bay leaves, dried thyme, dried oregano, kosher salt and freshly ground black pepper. Stir to combine.

Add the diced potato to the simmering broth and cook for 10 minutes to start softening. Then add the diced zucchini and canned diced tomatoes with their juices. Continue simmering gently for another 8–10 minutes, until potato is tender when pierced with a fork.

Stir in the frozen peas and chopped spinach and simmer 2–3 minutes more until the peas are heated through and the spinach has wilted.

Remove the pot from heat. Discard the bay leaves. Stir in the chopped fresh parsley and 1 tbs lemon juice. Taste and adjust seasoning with additional salt and pepper if needed.

If using, stir in the grated Parmesan until melted and incorporated. Ladle soup into bowls and serve hot. Store leftovers in an airtight container in the refrigerator for up to 4 days.