Soups Recipe

Sweat aromatics

Heat a large heavy-bottomed pot over medium heat. Add 2 tbs olive oil. When oil shimmers, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant but not browned.

Add the diced potatoes to the pot and stir to coat with oil and aromatics. Cook for 2–3 minutes to begin softening.

Add the diced zucchini, canned diced tomatoes with their juices, drained rinsed beans, and corn. Stir to combine.

Pour in the 6 cups vegetable broth and 1 cup water to fully cover the vegetables. Stir in the bay leaf, dried thyme, dried oregano, kosher salt, black pepper, and red pepper flakes (if using).

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to maintain a simmer. Partially cover the pot and simmer until the potatoes and carrots are tender, about 18–22 minutes.

Taste the broth and adjust seasoning as needed, adding up to an additional 0.5 tsp salt or more pepper to taste. Remove and discard the bay leaf.

Stir in the chopped spinach or kale and cook until wilted, about 2–3 minutes for spinach or 4–5 minutes for kale.

Remove the pot from heat and stir in the chopped parsley and lemon juice to brighten the flavors.

Ladle the soup into bowls and finish each serving with an optional sprinkle of grated Parmesan cheese. Serve hot.