Soup Of The Day Recipe

Prepare broth

Combine the vegetable broth and water in a medium pot and bring to a gentle simmer over medium heat. Stir in the tomato paste until fully dissolved. Add the bay leaf and keep at a low simmer while you prepare vegetables.

Sauté aromatics

Heat the extra-virgin olive oil in a separate heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, about 6–8 minutes.

Add the minced garlic, rosemary, and thyme to the pot with the softened mirepoix. Cook, stirring constantly, for 30–45 seconds until fragrant.

Add the diced zucchini and chopped Roma tomato to the pot. Cook another 3–4 minutes to let the tomato break down slightly.

Carefully transfer the sautéed vegetables into the simmering broth. Increase heat to bring the combined soup to a gentle simmer.

Add the rinsed cannellini beans and the uncooked small pasta (ditalini or orzo) to the simmering soup. Continue to simmer for 8–12 minutes, or until the pasta is tender and the vegetables are cooked through. Stir occasionally to prevent sticking.

Season the soup with sea salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust seasoning as needed. If you added wine, stir it in now and simmer 1 more minute to meld flavors.

Remove the bay leaf. Stir in the chopped fresh spinach and simmer for 1–2 minutes until wilted.

Turn off the heat and stir in the fresh lemon juice, grated Parmesan (if using), and chopped parsley. Let rest 2 minutes so flavors combine.

Ladle the soup into bowls and finish each serving with an extra drizzle of olive oil and a sprinkle of Parmesan or parsley if desired.