In a large heavy-bottomed pot, heat olive oil and butter over medium heat until shimmering. Add diced onion, carrots, and celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and simmer

If using, pour in the white wine to deglaze the pan, scraping any browned bits from the bottom. Simmer until the wine reduces by half, about 2–3 minutes. Add the vegetable and chicken stocks, bay leaf, and thyme sprigs. Bring to a gentle simmer, then reduce heat to maintain a low simmer for 10 minutes to blend flavors.

Season the broth with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Taste and adjust later as other ingredients are added.

Seasonal produce (example: spring peas & asparagus)

Cook firmer seasonal vegetables

Add the asparagus pieces to the simmering broth and cook until just tender, about 3–4 minutes depending on stalk thickness.

Add tender greens and peas

Stir in the peas and chopped spinach (or other tender greens) and cook for an additional 1–2 minutes until greens are wilted and peas are heated through. If using frozen peas straight from frozen, give an extra minute.

Protein (optional)

If using shredded cooked chicken, add it to the pot now and warm through for 2–3 minutes. If using cannellini beans, drain and rinse them, add to the simmering soup, and cook until heated through, 3–4 minutes. Taste and adjust seasoning (add more salt and pepper if needed).

Finishing & garnish

Remove and discard bay leaf and thyme sprigs. Stir in fresh lemon juice and 2 tablespoons grated Parmesan (if using) to brighten the soup. Ladle the soup into bowls and garnish with chopped parsley, chives, and an extra grind of black pepper. Serve immediately.