Large Soup Recipe

Prepare liquids

In a large stockpot (6-8 quart), combine 8 cups vegetable broth, 2 cups water, and the 15 oz crushed tomatoes. Add 2 bay leaves. Place over medium heat and bring up to a gentle simmer while you prepare the vegetables.

Sauté aromatics

Heat 2 tablespoons olive oil in a large skillet or in the same stockpot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add the diced carrots and celery and cook another 5 minutes until they begin to soften.

Add garlic and other vegetables

Stir in the 4 minced garlic cloves and cook 30–45 seconds until fragrant. Add the diced potatoes and zucchini and sauté for 2–3 minutes to seal edges. Transfer all vegetables into the simmering stockpot with the broth and tomatoes.

Add the 2 cups drained white beans (and the optional 2 cups shredded cooked chicken if using) into the pot. Stir to combine. These add body and protein and will heat through during simmering.

Add 1 cup small pasta to the pot once the soup returns to a simmer. Stir to prevent sticking. Cook uncovered at a gentle simmer until the pasta is tender, 8–12 minutes depending on pasta size. If using packaged pasta with longer cook time, follow package and adjust liquid if needed.

When pasta is almost done, add 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1.5 teaspoons kosher salt (adjust to taste), 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Remove the bay leaves. Taste and adjust seasoning.

Finish with fresh

Stir in 1/4 cup chopped fresh parsley and 1 tablespoon fresh lemon juice to brighten flavors. Simmer 1–2 minutes more to meld.

Ladle soup into bowls and, if desired, sprinkle each serving with grated Parmesan (about 1–2 tablespoons per bowl). Serve hot.