Soup Of The Day Recipe

Heat fats

In a large Dutch oven or heavy-bottomed pot, heat the unsalted butter and olive oil over medium heat until butter is melted and begins to foam.

Add the diced onion, diced celery and diced carrots to the pot and sauté, stirring occasionally, until the vegetables soften and the onions are translucent, about 6–8 minutes.

Add the sliced leek and minced garlic to the softened mirepoix. Continue to cook 2–3 minutes until the leek softens and the garlic is fragrant, taking care not to brown the garlic.

Stir in the chopped Roma tomatoes and let them cook down for 3–4 minutes, until they begin to release juices.

Pour in the vegetable stock and water, then add the thyme sprigs and bay leaf. Increase heat to bring the liquid to a gentle simmer.

When the broth is simmering, add the orzo. Maintain a gentle simmer and cook, uncovered, stirring occasionally so the orzo does not stick, for 8–10 minutes until al dente.

Five minutes before the orzo is done, stir in the frozen peas and the drained cannellini beans to heat through and finish cooking the orzo with them.

If using shredded cooked chicken, add it to the pot at the same time as the beans and peas so the chicken warms through, about 3–4 minutes.

Remove the pot from the heat. Discard the thyme sprigs and bay leaf. Stir in the grated Parmesan, fresh lemon juice, chopped parsley, salt, black pepper and red pepper flakes. Taste and adjust seasoning with additional salt or lemon juice as needed.

Ladle the soup into bowls. Garnish each serving with an extra sprinkle of Parmesan and parsley if desired. Serve hot with crusty bread.