Heat olive oil in a heavy pot over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build soup

Pour in the vegetable or chicken stock. Add the herb bundle and bay leaf. Season with salt and black pepper. Bring the pot to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer for 10 minutes to marry flavors.

Daily Variation (choose one)

Minestrone variation

If making minestrone: Add diced zucchini and drained cannellini beans to the simmering base. Simmer 6–8 minutes until zucchini is tender. Stir in cooked small pasta or rice just before serving and reheat for 1–2 minutes. Taste and adjust salt and pepper. Finish with a sprinkle of grated Parmesan and chopped parsley.

Chicken Corn variation

If making chicken corn: Add the cooked shredded chicken and corn kernels to the simmering base. Simmer 3–5 minutes until heated through. If you prefer a creamier soup, stir in the heavy cream or half-and-half and heat gently (do not boil) for 1–2 minutes. Adjust seasoning to taste and finish with chopped parsley.

Roasted Tomato & Basil variation

If making roasted tomato & basil: Remove the herb bundle and bay leaf from the base. Stir in the crushed roasted tomatoes and simmer 8–10 minutes to blend flavors. Add torn fresh basil leaves in the last 1–2 minutes of cooking. For a smoother texture, optionally purée with an immersion blender until slightly chunky or fully smooth. Adjust salt and pepper and finish with a drizzle of extra-virgin olive oil and grated Parmesan if using.

Baci Roll (served with soup)

Warm the baci roll just before serving. Preheat oven to 350°F (175°C) or heat a skillet over medium. Brush the roll with butter and warm in the oven for 6–8 minutes or in the skillet, turning, until heated through and slightly crisped on the outside.

Serve the warm roll alongside the soup bowl so diners can dip or enjoy separately.

Finishing & Garnish

Ladle soup into bowls. Sprinkle chopped parsley over each bowl, add grated Parmesan if desired, and finish with a light drizzle of extra-virgin olive oil. Offer additional salt and pepper at the table.