Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

add garlic and tomato

Add the minced garlic and diced tomato (if using). Cook for 1–2 minutes until fragrant, stirring so garlic does not brown.

add stock and seasonings

Pour in 6 cups of stock. Add the bay leaf, 1 teaspoon dried thyme, 1.5 teaspoons salt, and 1/2 teaspoon freshly ground black pepper. Bring to a gentle simmer over medium-high heat.

Add-ins (choose based on daily prep)

add hearty vegetables

If using diced potato or sweet potato, add them now. Simmer until potatoes are tender, about 12–15 minutes.

add proteins and grains

If using cooked shredded chicken or cooked beans, add them to the pot to warm through for 4–5 minutes. If using short pasta or rice, add cooked pasta/rice to the pot at the end of cooking and simmer until warmed (2–3 minutes).

add quick-cooking vegetables

Stir in frozen peas or green beans in the last 3–4 minutes of simmering so they become tender but keep their color.

adjust seasoning and finish

Taste the soup and adjust seasoning with more salt and pepper if needed. Stir in fresh chopped parsley and 1 tablespoon lemon juice if you want brightness.

To finish / garnish

Discard the bay leaf. Ladle the soup into bowls, drizzle each serving with about 1 teaspoon extra-virgin olive oil, sprinkle grated Parmesan if using, and serve with crusty bread slices.