Heat a large heavy-bottomed pot over medium heat. Add olive oil and butter. When butter foams, add the diced onion, carrots, and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes.

Add garlic and flour

Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the flour and form a light roux (this will slightly thicken the broth).

Deglaze and add liquids

Slowly pour in 1 cup of water while stirring to deglaze the pot and loosen any browned bits. Then gradually add the chicken or vegetable stock while stirring to combine. Bring the mixture to a gentle simmer.

Primary Vegetables & Protein

Add hearty vegetables

Add the diced potatoes to the simmering broth first (they take the longest). Cook for 8–10 minutes until they begin to soften.

Add remaining vegetables and protein

Add the diced zucchini and frozen peas (no need to thaw). Stir in the cooked shredded chicken or cannellini beans. Continue to simmer gently until all vegetables are tender, about 6–8 more minutes.

Aromatics & Seasoning

Season the soup

Add the bay leaf, dried thyme, dried oregano, salt, black pepper, and red pepper flakes if using. Stir and simmer for 5 minutes to let the flavors meld. Taste and adjust seasoning, adding more salt or pepper as needed.

Finishing

Finish and serve

Remove the bay leaf. Stir in the chopped parsley and lemon juice. If you prefer a creamier soup, stir in the heavy cream or half-and-half now and heat through for 1–2 minutes without boiling. Ladle the soup into bowls and garnish with additional parsley and a grind of black pepper. Serve hot.