Soup Of The Day Recipe

Heat a large soup pot over medium heat. Add olive oil and butter until butter melts and begins to foam.

Pour in the vegetable broth and water, keep covered and simmer once aromatic vegetables have been softened (see next section).

Sweat aromatics

Add the diced onion, carrots, and celery to the hot pot with oil and butter. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

Stir in bay leaf, thyme sprigs, 1 tsp salt and 1/2 tsp black pepper. Continue cooking 30 seconds to bloom the herbs.

Add the diced potato and zucchini to the pot, stirring to coat with the aromatics. Cook 2–3 minutes to begin softening.

Pour in the broth and water mixture to cover vegetables. Bring to a gentle boil, then reduce heat to low and simmer, partially covered, until the potato is tender, about 12–15 minutes.

Stir in the drained diced tomatoes and frozen peas. If using cannellini beans, add them now. Simmer another 4–6 minutes until all vegetables are heated through and peas are tender.

Taste and adjust seasoning with the remaining 1/2 tsp salt and remaining 1/2 tsp black pepper as needed.

Remove and discard the bay leaf and thyme sprigs. Stir in chopped parsley, lemon juice, and red pepper flakes if using.

Ladle the soup into bowls and serve hot. Optionally top with a drizzle of olive oil or grated Parmesan if not keeping vegetarian.