Soup Of The Day Recipe

Warm the broth

In a medium saucepan, bring the vegetable stock to a gentle simmer over medium-low heat so it stays hot while you prepare the vegetables.

When ready to combine, stir in the white wine and lemon juice into the simmering broth and keep warm.

Sauté aromatics

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until butter foams. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown it.

Add the diced seasonal vegetable (butternut squash for fall/winter or zucchini for spring/summer). Sauté 4–5 minutes to develop a little color on the pieces.

Season the vegetables with 1 tsp sea salt and 1/2 tsp black pepper, then deglaze the pot with 1 tablespoon dry white wine, scraping up any browned bits from the bottom.

Pour the warmed vegetable stock into the pot with the sautéed vegetables. Bring to a gentle simmer, then add the pearled barley or small pasta. Simmer uncovered until the grain is nearly tender (pearled barley ~25–30 minutes, small pasta ~8–10 minutes), stirring occasionally.

When the grain is nearly done, stir in the cannellini beans and chopped seasonal greens. Continue to simmer until the greens are wilted and the beans are heated through, 3–5 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Turn off the heat. Stir in the fresh parsley and 2 tablespoons grated Parmesan if using. For a silkier texture (optional), remove 1 cup of soup, purée it in a blender until smooth, then return it to the pot and stir to combine.

Ladle the soup into bowls, finish each with a drizzle of extra virgin olive oil or a light sprinkle of red pepper flakes if desired. Serve with toasted baguette slices or crostini on the side.