In a large soup pot combine 8 cups stock, 1 cup water, 2 tbs tomato paste and 1 tbs soy sauce. Whisk to dissolve the tomato paste and bring to a gentle simmer over medium heat while you prepare the vegetables.

Aromatics & Fats

Sauté aromatics

Heat 2 tbs olive oil and 1 tbs butter in a separate large skillet or in the same pot (if pot is used, remove broth to a bowl briefly). Add 1 cup diced onion, 1 cup diced carrots and 3 tbs diced celery. Cook over medium heat until softened and beginning to brown, about 6–8 minutes.

Add 3 minced garlic cloves, 1 bay leaf and 1 tsp dried thyme to the softened vegetables and cook, stirring, for 30–45 seconds until fragrant. Scrape the aromatic mixture into the simmering broth.

Vegetables & Protein

Add heartier vegetables

Add 1 cup diced potato to the simmering broth. Increase heat slightly and simmer gently for 10 minutes, until the potato begins to become tender.

Add 1 cup diced zucchini and 1 cup frozen peas to the pot. If using cooked shredded chicken or 1 cup cannellini beans, add them now. Simmer for another 5–7 minutes until all vegetables are tender and the chicken is heated through (or beans warmed).

Finishing & Seasoning

Adjust seasoning & finish

Taste the soup and add up to 1 tsp salt and 1 tsp black pepper as needed. Stir in 1 tbs chopped fresh parsley and 1 tsp lemon juice to brighten the flavors. If using, stir in 2 tbs grated Parmesan right before serving for a richer mouthfeel.

Optional Garnish

Ladle soup into bowls and garnish with extra parsley, a pinch of chili flakes for heat, and serve with crusty bread or crostini on the side.