Soup Recipe

prepare broth

Pour 6 cups of vegetable (or chicken) broth and 1 cup water into a large pot. Stir in 2 tablespoons tomato paste and 1 tablespoon soy sauce until the tomato paste is fully dissolved. Keep the pot over low heat while you prepare the aromatics.

sauté aromatics

Heat 2 tablespoons olive oil and 1 tablespoon butter (if using) in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot and celery (about 1 cup each) and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes.

add garlic & spices

Add the 3 minced garlic cloves and cook for 30–60 seconds until fragrant. Stir in 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon freshly ground black pepper and 1 teaspoon salt; cook together for 30 seconds to bloom the spices.

deglaze & combine

Pour the warm tomato-broth mixture from the Broth & Base section into the pot to deglaze, scraping any browned bits from the bottom with a wooden spoon. Bring the combined mixture to a gentle simmer over medium-low heat.

cook root vegetables

Add the diced potato (about 1 cup) to the simmering broth. Cover partially and simmer for 8–10 minutes, until the potato begins to become tender but not falling apart.

add remaining vegetables

Add the diced zucchini (1 cup) and frozen peas (1 cup). Continue to simmer gently for another 4–6 minutes until zucchini is tender and peas are heated through.

add leafy greens

Stir in the chopped spinach or kale (2 cups). Cook until wilted, about 2–3 minutes. Taste the broth and adjust seasoning with additional salt or pepper if needed.

add protein

If using cooked shredded chicken or drained canned beans (1 cup), stir them into the soup now and heat through for 2–3 minutes so they warm and incorporate with the flavors.

finish soup

Remove the pot from heat. Stir in 2 tablespoons chopped fresh parsley, 1 tablespoon fresh lemon juice and 2 tablespoons grated Parmesan if using. Discard the bay leaf. Let the soup sit for 2 minutes to meld flavors.

serve

Ladle the soup into bowls and garnish with extra parsley or a sprinkle of Parmesan. Serve hot with crusty bread if desired.