Soup Recipe

Prepare broth

In a large saucepan or Dutch oven, combine vegetable broth, water and bay leaf. Bring to a gentle simmer over medium heat. Add 1 tsp salt and 1 tsp black pepper. Keep at a low simmer while you prepare the vegetables.

Sauté aromatics

Heat olive oil and butter in a separate large pot over medium heat until butter melts and the fat shimmers. Add the diced onion, carrot and celery. Cook, stirring occasionally, until the vegetables soften and the onion becomes translucent, about 6–8 minutes.

Add the minced garlic and cook for 30–60 seconds more, until fragrant, taking care not to brown the garlic.

Combine and simmer

Add the cubed potato to the pot with the aromatics and stir to coat for 1 minute. Pour the simmering broth mixture (remove and discard bay leaf) into the pot with the vegetables. Bring back to a gentle simmer, cover partially, and cook until the potato is tender when pierced with a fork, about 12–15 minutes.

Stir in the zucchini, canned diced tomatoes (with juices), frozen peas and drained cannellini beans. Continue simmering uncovered for 5–7 minutes until zucchini is just tender and the peas are heated through.

Finish and season

Remove the pot from heat. Stir in the fresh thyme leaves (strip from stems if using sprigs), chopped parsley, lemon juice and red pepper flakes. Taste and adjust seasoning with additional salt or pepper if needed (up to 1/2 tsp more salt).

Ladle the soup into bowls and serve hot. Optionally garnish with an extra sprinkle of parsley or a drizzle of good olive oil.