Soup Of The Day Recipe

sweat aromatics

In a large soup pot or Dutch oven over medium heat, warm the olive oil and butter until the butter melts. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

add garlic & herbs

Add the minced garlic, fresh thyme (or dried), and bay leaf. Cook for 1 minute until fragrant, stirring so garlic does not brown.

add seasonal veg

Add the diced zucchini, yellow squash, and chopped tomatoes to the pot. Stir to combine and cook for 3–4 minutes to begin softening the vegetables.

add greens

Stir in the chopped spinach or kale and cook until wilted, about 1–2 minutes.

add stock & simmer

Pour in the vegetable (or chicken) stock and add the parmesan rind if using. Bring the soup to a gentle simmer over medium-high heat. Reduce heat to maintain a low simmer, cover partially, and cook for 15–20 minutes until all vegetables are tender and flavors have melded.

add beans & grains

If using cannellini beans and/or cooked barley or small pasta, add them to the pot during the last 5 minutes of simmering to heat through. If using uncooked pasta, add according to package timing so it finishes tender in the broth.

season

Remove and discard the bay leaf and parmesan rind. Taste the soup and stir in kosher salt, freshly ground black pepper, and red pepper flakes if using. Add the lemon juice or sherry vinegar to brighten the flavors.

finish with herbs

Stir in chopped fresh parsley. Adjust seasoning to taste. If soup tastes flat, add a little more acid (lemon/vinegar) and salt, tasting as you go.

Ladle the soup into bowls. Garnish each bowl with a sprinkle of grated Parmesan, a drizzle of good olive oil, and a crack of black pepper. Serve with crusty bread on the side.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove; add a splash of stock or water if it has thickened.