Soup & Salad Recipe

Prepare vegetables

Dice the onion, carrots, celery and potato into roughly 1/4–1/2" pieces so they cook evenly. Mince the garlic, trim and cut green beans into 1" pieces. Open the can of diced tomatoes and measure broth.

Sweat aromatics

In a 4–5 quart pot, heat 2 tbs olive oil over medium heat until shimmering. Add the diced onion, carrots and celery with a pinch of salt. Cook, stirring occasionally, until the onion is translucent and vegetables begin to soften, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

Simmer soup

Add the diced potato, canned tomatoes (with juices), green beans, dried thyme, bay leaf, 1 tsp salt and 1/2 tsp black pepper. Pour in 4 cups of broth and stir to combine. Bring to a gentle boil, then reduce heat to low and simmer, uncovered, until the potatoes and carrots are tender, about 15–20 minutes.

Finish

Remove and discard the bay leaf. Stir in the frozen peas and chopped parsley, and simmer 2–3 minutes more until peas are heated through. Taste and adjust seasoning—add up to 1/2 tsp more salt or a squeeze (about 1 tsp) of lemon juice to brighten the flavor. If you prefer a thicker soup, mash a cup of the soup against the side of the pot with a spoon and stir.

Serve

Ladle the soup into bowls. Optionally drizzle with a teaspoon of olive oil and sprinkle with extra parsley.

Make dressing

In a small bowl or jar, whisk together 3 tbs olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust acid or sweetness as needed.

Assemble salad

Place 6 cups mixed greens in a large bowl. Top with halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and sliced avocado. Sprinkle crumbled feta and toasted nuts if using.

Dress and toss

Pour dressing over the salad (start with half, toss gently, and add more to taste) and toss until evenly coated. Serve immediately alongside the hot soup.