Soup Du Jour Recipe

Heat fat

In a medium saucepan over medium heat, add the olive oil and butter until butter melts and begins to foam, about 1 minute.

Sweat aromatics

Add the diced onion, carrot, and celery to the pan. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 5 minutes.

Add the minced garlic and diced potato and cook for 1 minute until fragrant, stirring so garlic does not brown.

Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add the dried thyme, dried oregano, bay leaf, salt, black pepper and red pepper flakes (if using) and stir to coat the vegetables.

Pour in the vegetable broth and water, scraping any browned bits off the bottom of the pan. Bring the mixture to a gentle boil, then reduce heat to a simmer.

Simmer uncovered until the potatoes and carrots are tender, about 12–15 minutes.

Stir in the canned diced tomatoes with their juices and the drained beans. Continue simmering 3–4 minutes to heat through.

Add the frozen peas and chopped spinach and cook 1–2 minutes more, just until the peas are heated and the spinach wilts.

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

Stir in the fresh lemon juice and chopped parsley. If using, stir in the grated Parmesan.

Serve hot in a cup or small bowl. This recipe is designed to yield approximately one generous cup.