Soups Recipe

Prepare aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the olive oil. When hot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add garlic and tomato paste

Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the tomato paste and cook, stirring, 1–2 minutes to caramelize slightly and deepen flavor.

Deglaze and build broth

Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pot. Add the vegetable or chicken stock, bay leaf, dried thyme, salt, and pepper. Stir to combine and bring the mixture to a gentle simmer.

Cook the firmer vegetables

Add the diced potatoes to the simmering broth. Maintain a gentle simmer and cook uncovered for 10 minutes.

Add remaining vegetables

After the potatoes have cooked 10 minutes, add the green beans and zucchini. Continue simmering until the potatoes are tender and the green beans are bright and slightly crisp-tender, about 8–10 more minutes.

Finish with quick-cooking items and proteins

Stir in the frozen corn (no need to thaw). If using cooked shredded chicken, add it now to warm through (about 3–4 minutes). If using canned beans, add them now to heat through and avoid overcooking (2–3 minutes). Taste and adjust seasoning with additional salt and pepper as needed.

Remove the pot from heat. Discard the bay leaf. Stir in the chopped parsley and lemon juice to brighten the flavors. If using red pepper flakes, add to taste and stir.

Ladle the soup into bowls and, if desired, sprinkle each serving with grated Parmesan. Serve hot with crusty bread.