Homemade Daily Soups Recipe

Prepare vegetables

Peel and finely dice the onion, carrots and celery. Mince the garlic. Dice the potatoes and zucchini into roughly 1/2" pieces so they cook evenly.

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until butter is melted and foamy. Add the diced onion, carrots and celery. Season lightly with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, 6–8 minutes.

Add garlic and flour

Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the raw flour taste and create a light roux (this will slightly thicken the broth).

Deglaze

If using, pour in the white wine to deglaze the pan, scraping any browned bits off the bottom with a wooden spoon, and let it reduce by half, about 1–2 minutes.

Add liquids

Pour in the stock and water, scraping the bottom of the pot. Increase the heat to bring the liquid to a gentle boil.

Once the broth is boiling gently, add the diced potatoes, green beans, and canned diced tomatoes with their juice. Add the bay leaf, dried thyme, and oregano. Reduce heat to a simmer and cook until the potatoes are tender, about 12–15 minutes.

Add the zucchini and frozen peas in the last 5 minutes of simmering so they remain bright and tender but not mushy.

Stir in the drained cannellini beans and baby spinach (or kale). Cook 1–2 minutes more, until the greens wilt and the beans are heated through.

If using shredded rotisserie chicken: add the chicken to the pot in the last 3–5 minutes to warm through. Taste and adjust seasoning.

If using dried pasta: bring the soup back to a simmer and add the pasta, cooking according to package instructions (usually 7–10 minutes) until al dente. If you expect leftovers, cook the pasta separately and add to bowls when serving to avoid softening in stored soup.

If using firm tofu: gently fold in the cubed tofu in the last 3–4 minutes to warm without breaking up.

Remove the bay leaf. Stir in the lemon juice, chopped parsley, and grated Parmesan (if using).

Season to taste with salt, black pepper, and red pepper flakes. Start with the listed amounts, then add more if desired. If soup tastes flat, a small additional squeeze of lemon or a pinch more salt will brighten flavors.

Serve hot with an optional sprinkle of extra parsley and Parmesan at the table. Leftovers keep in the refrigerator for 3–4 days; if you cooked pasta in the soup, expect softer pasta in leftovers—reheat gently on the stove.