In a large soup pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add the bay leaf and fresh thyme sprigs to the pot to bloom the aromatics for 30 seconds.

Pour in the vegetable broth and water, and add white wine if using. Bring the liquid to a gentle simmer, then reduce heat to low and maintain a very gentle simmer while you prepare the rest of the soup. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; adjust later to taste.

Aromatic Mirepoix & Herbs

Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add diced onion, carrots, and celery and cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds until fragrant but not browned. Stir in the lemon zest. Transfer the sautéed vegetables to the simmering broth.

Seasonal Vegetables (choose and add accordingly)

If using butternut squash or potatoes: add the cubed squash and/or halved baby potatoes to the simmering broth. Simmer gently until tender, about 12–18 minutes for small cubes.

If using zucchini and/or fresh tomatoes: add diced zucchini and tomatoes to the pot in the last 6–8 minutes of cooking so they remain tender but not mushy.

If using kale and peas: stir in chopped kale and peas during the final 4–6 minutes until kale is wilted and peas are heated through.

Maintain a gentle simmer so vegetables cook evenly without breaking apart. Taste and adjust seasoning as vegetables become tender.

Protein & Grains (pick combination depending on soup vs. bowl)

For soup (lighter, brothy): add rinsed cannellini beans and orzo to the simmering broth and vegetables. Cook orzo until al dente (about 8–10 minutes) and heat beans through. If using cooked farro or rice, wait until the end and warm through for 2–3 minutes.

For bowl (hearty): reheat cooked rice or farro separately and portion into bowls. Ladle the finished vegetable-broth mixture over the grains and top with shredded rotisserie chicken or warmed cannellini beans for a protein option.

If using shredded chicken: add chicken just before serving to warm through (2–3 minutes). If using beans, add them earlier so they absorb flavor.

Finishes & Garnish

Remove and discard thyme sprigs and bay leaf. Stir in lemon juice and 2 teaspoons extra virgin olive oil to brighten the soup. If desired, swirl in 1/2 cup plain yogurt or crème fraîche to enrich and slightly thicken the broth; alternatively, blend 2 cups of the soup and return it to the pot for a creamier texture.

Taste and adjust salt, pepper, and lemon. Ladle soup into bowls (or assemble bowls over grains). Sprinkle each serving with grated parmesan, chopped parsley, and a pinch of red pepper flakes if you like heat.

Serve immediately with crusty bread on the side. Leftovers keep covered in the refrigerator for up to 4 days; reheat gently on the stove.