Soup Of The Day Recipe

Heat oil and sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter melts and foam subsides (about 1 minute). Add the diced onion, carrots, and celery and a pinch of salt. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic, thyme sprigs, and bay leaf. Cook, stirring, until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Add the diced potato to the pot and stir to coat in the aromatics. Cook for 2 minutes to begin softening the potato.

Stir in the zucchini and green beans, then add the crushed tomatoes and the cooked shredded chicken or cannellini beans. Mix well so the vegetables and protein are evenly distributed.

Pour in the broth and add the white wine (if using). Increase heat to bring the soup to a gentle boil, then reduce to a simmer. Skim any foam or impurities that rise to the surface with a spoon.

Season with kosher salt, black pepper, and red pepper flakes (if using). Simmer, uncovered, until potatoes and green beans are tender, about 15–20 minutes. Taste and adjust seasoning as needed.

Remove and discard the thyme sprigs and bay leaf. Stir in the chopped parsley and lemon juice. If you want a slightly creamier texture, use an immersion blender to purée about one-third of the soup in the pot and stir until integrated (optional).

Ladle the soup into bowls, sprinkle with grated Parmesan if desired, and serve with crusty bread or crostini on the side.