Soup Of The Day Bowl Recipe

Prepare broth

In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sweat until translucent, about 4–5 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Pour in the white wine (if using) and simmer 1–2 minutes to reduce slightly and deglaze the pan.

Add the chicken or vegetable broth, water, bay leaf, dried thyme, salt, and pepper. Bring to a gentle simmer over medium-high heat.

Cook vegetables

While the broth comes to a simmer, in a separate skillet heat the remaining 1 tablespoon olive oil over medium. Add the diced carrots and celery and sauté 5–7 minutes until they begin to soften.

Add the diced zucchini and sauté 3 minutes more. Transfer the sautéed vegetables to the simmering broth.

Add the diced tomatoes with their juices to the pot. Reduce heat to low and simmer gently for 15–20 minutes, until all vegetables are tender.

Stir in the chopped spinach or escarole in the last 2–3 minutes of simmering just until wilted.

If using cannellini beans, add them to the pot with 5 minutes left to heat through. If using cooked chicken, add now and simmer until warmed (2–3 minutes).

If using cooked small pasta or rice, stir them in just before serving so they don’t over-saturate the broth. Adjust consistency: add up to 1/2 cup additional hot water or broth if soup seems too thick.

Finish and serve

Remove and discard bay leaf. Taste and adjust seasoning with additional salt, pepper, or a squeeze (about 1 tsp) of lemon juice for brightness.

Ladle soup into bowls. Garnish each bowl with chopped fresh parsley, a sprinkle of freshly grated Parmesan cheese, and a pinch of red pepper flakes if desired.