Soup Recipe

Pour 6 cups vegetable (or chicken) broth and 1 cup water into a large pot. Add the bay leaf and whole peppercorns. Bring to a gentle simmer over medium heat, then reduce heat to low to keep warm while you prepare the rest (do not boil hard).

Softening aromatics

Heat 2 tbs olive oil and 1 tbs butter in a separate large saucepan or the same pot (if you prefer) over medium heat. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and vegetables are softened, about 6–8 minutes.

Add the minced garlic and grated ginger and cook for 30–45 seconds more, until fragrant. Stir frequently to avoid burning.

Add the sliced mushrooms to the aromatics and cook 4–5 minutes, until they release their moisture and begin to brown. Then add the diced zucchini and chopped tomato; cook 2–3 minutes to warm through.

Pour the warmed broth (remove bay leaf and peppercorns with a slotted spoon if preferred, or leave for a gentler infusion) into the pot with the vegetables. Increase heat to bring the soup back to a gentle simmer.

Stir in the rinsed cannellini beans and simmer for 6–8 minutes so flavors combine and beans heat through. Add the baby spinach and cook just until wilted, about 1–2 minutes.

Season the soup with 1.5 tsp sea salt, 3/4 tsp freshly ground black pepper, 1 tsp dried thyme, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes (if using). Stir in 1 tbs soy sauce (or tamari) to deepen umami.

Taste and adjust: add more salt or pepper if needed. Finish with 1 tbs fresh lemon juice to brighten the flavors, stirring well.

Turn off the heat. Stir in 2 tbs chopped fresh parsley and 1 tsp finishing olive oil. If using, sprinkle 2 tbs grated Parmesan into the soup or offer at the table.

Ladle the soup into bowls and garnish with additional parsley and a drizzle of olive oil. Serve hot with crusty bread if desired.