Daily Soup Recipe

Prep vegetables

Peel and finely dice the onion. Peel and slice the carrots into 1/4-inch rounds. Trim and slice the celery. Peel and dice the potato into 1/2-inch cubes. Mince the garlic.

Sweat aromatics

In a large heavy-bottomed pot, heat 2 tablespoons olive oil over medium heat until shimmering. Add the diced onion, carrots, and celery. Season with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes.

Add garlic and herbs

Add the minced garlic and 1 teaspoon dried thyme to the pot and cook 30–60 seconds until fragrant. Add the diced potato and the bay leaf and stir to combine.

Add liquids

Pour in 6 cups of vegetable or chicken stock and 1 cup crushed tomatoes (if using). Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer.

Simmer

Partially cover and simmer the soup until the potatoes are tender, about 15–20 minutes. Skim any foam that rises to the surface. Taste and add 1.5 teaspoons salt and 1/2 teaspoon black pepper, adjusting to your preference.

Add sturdier add-ins first. If using small pasta, add 3/4 cup dry pasta to the simmering soup now and cook until al dente, following pasta package time (about 8–10 minutes). If using cooked rice, add it in the last 2–3 minutes to warm through. If adding canned beans, stir in 1 cup drained beans after the potatoes are tender and simmer 3–4 minutes to heat through. Add frozen peas in the last 2–3 minutes. Stir in 2 cups chopped spinach or kale in the last 1–2 minutes so it wilts but keeps bright color. If using shredded cooked chicken, add it in the last 3–4 minutes to warm through.

If you added pasta, taste the liquid and add up to 1/2 cup extra stock or water if soup seems too thick after pasta has cooked.

Remove the bay leaf. Stir in 1 tablespoon lemon juice and 2 tablespoons chopped fresh parsley. If using, stir in 1/4 cup grated Parmesan until melted. Adjust seasoning with more salt and pepper if needed.

Serve: ladle the soup into bowls. Garnish with additional parsley and a sprinkle of Parmesan if desired. Serve hot with crusty bread.