Soup & Salad Recipe

Prepare vegetables

Place 4 cups mixed salad greens in a large mixing bowl. Add 3 oz halved cherry tomatoes, 1/2 cup thinly sliced cucumber, 2 tbsp thinly sliced red onion and 2 tbsp shredded carrots.

Make dressing: in a small bowl or jar combine 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp Dijon mustard and 1/2 tsp honey. Season with 1/8 tsp freshly ground black pepper and 1/4 tsp salt. Whisk or shake until emulsified.

Dress salad: pour dressing over the greens and vegetables and toss gently to coat evenly. Taste and adjust salt/pepper if needed.

Finish and serve: sprinkle 1/4 cup croutons and 2 tbsp crumbled feta (if using) over the tossed salad. Serve immediately alongside the soup.

Sauté aromatics

Heat 1 tbsp extra-virgin olive oil in a 2–3 quart saucepan or small pot over medium heat. Add 1/2 cup diced yellow onion, 1/2 cup diced carrot and 1/2 cup diced celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5–6 minutes. Add 1 minced garlic clove and cook 30–45 seconds until fragrant.

Build the soup

Stir in 1 tsp tomato paste and cook 1 minute to mellow. Add 1/2 cup undrained diced tomatoes, 2 cups vegetable or chicken stock, 1/2 cup diced potato, 1/2 cup trimmed green beans, and 1/4 cup frozen corn or peas. Stir to combine.

Season and simmer

Add 1/4 tsp dried thyme, 1/4 tsp dried oregano, 1 bay leaf, 1/2 tsp salt and 1/4 tsp black pepper. Bring soup to a gentle boil, then reduce heat to a simmer. Cook uncovered until the potatoes and green beans are tender, about 12–15 minutes.

Finish soup: remove and discard bay leaf. Stir in 1 tbsp chopped fresh parsley and 1/2 tsp fresh lemon juice if using. Taste and adjust seasoning (add up to another 1/4 tsp salt or a pinch of pepper if desired).

Serve: ladle soup into a warmed bowl and serve immediately with the prepared side salad. Offer additional pepper or lemon on the side.