Del Giorno Recipe

Prepare Broth

In a 4‑ to 6‑quart pot, combine 6 cups vegetable broth and 1 cup water. Add tomato paste and whisk until dissolved. Place bay leaf in pot. Keep over medium heat; bring to a gentle simmer and maintain while you prepare the vegetables.

Season the simmering broth with 1 tsp salt and 1 tsp black pepper; taste and adjust later after vegetables and beans are added.

Sweat Aromatics

Heat 2 tbs olive oil in a skillet or the same soup pot over medium heat. Add finely diced onion and cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add diced carrot and celery to the pot with the onion and garlic. Cook, stirring occasionally, 4–5 minutes until they begin to soften but not brown.

Transfer the aromatic vegetable mixture into the simmering broth. Scrape the bottom of the pot to lift any browned bits (fond) if present.

Add Vegetables & Simmer

Add the diced potato, zucchini, and the can of diced tomatoes (including juices) to the simmering broth with aromatics. Increase heat to bring to a gentle boil, then reduce to a simmer. Cover partially and simmer 12–15 minutes, or until potatoes are tender when pierced with a fork.

Stir in the drained cannellini beans and simmer 3–4 minutes until heated through. Taste and adjust seasoning (salt/pepper) as needed.

Finish & Brighten

Off the heat, stir in 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp red pepper flakes (or to taste), 2 tbs chopped fresh parsley and 2 tbs chopped fresh basil. Add 1 tbs fresh lemon juice to brighten flavors and stir to combine.

If using, sprinkle 1 tbs grated Parmesan into the pot and stir until melted. Remove and discard bay leaf.

Ladle the soup into bowls and garnish with additional chopped parsley or basil if desired. Serve hot with crusty bread or crackers.