Soup Recipe

Heat a large soup pot over medium heat. Add the vegetable oil and butter and heat until butter is melted and beginning to foam, about 1 minute.

Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables have softened, about 6–8 minutes.

Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.

Stir in the diced potato and zucchini and cook for 2 minutes to coat with the aromatics.

Add the canned diced tomatoes (with their juices) and frozen peas to the pot and stir to combine.

Pour in the vegetable broth and water. Add the bay leaf, dried thyme, salt, black pepper, and red pepper flakes (if using). Stir and bring the soup to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low, cover partially, and simmer until the potatoes are tender and all vegetables are cooked through, about 15–20 minutes.

Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

Stir in the chopped spinach and cook until wilted, about 1–2 minutes.

Remove the pot from heat. Stir in the chopped parsley, lemon juice, and grated Parmesan (if using).

Ladle the soup into bowls and garnish with an extra sprinkle of parsley or Parmesan. Serve hot.