Soup Of The Day Recipe

Heat the liquids

In a large pot, combine 6 cups stock and 1 cup water. Add the bay leaf and tomato paste; whisk the tomato paste into the liquids until evenly distributed. Keep pot over medium heat and bring to a gentle simmer.

Sauté aromatics

In a medium skillet or the same pot set to medium-high, heat 2 tbs olive oil. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and carrots begin to soften, about 5–7 minutes.

Add the minced garlic and cook for 30–45 seconds until fragrant, then add the diced zucchini and potato. Cook for 2–3 minutes more, stirring, to slightly soften the vegetables.

Transfer the sautéed vegetables to the simmering broth. Stir to combine.

Add the canned diced tomatoes (including juices) and the drained beans to the pot. If using shredded chicken, add it now.

Increase heat to bring the pot to a gentle boil, then reduce to a simmer. Cook uncovered for 12–15 minutes or until potatoes are tender and flavors have melded.

Stir in 1 tsp dried oregano, 1 tsp dried thyme, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Taste after 3–4 minutes and adjust salt and pepper as needed.

Remove and discard the bay leaf. Stir in 2 tbs chopped fresh parsley.

Turn off the heat and stir in 1 tbs fresh lemon juice to brighten the soup. If desired, ladle into bowls and top each serving with about 2 tbs grated Parmesan.

Serve hot in bowls as the Lunch Special 'Soup of the Day'. Store leftovers in an airtight container in the refrigerator for up to 3 days.