Soup Of The Day Recipe

Heat fat

In a medium saucepan over medium heat, add olive oil and butter until butter melts and begins to foam, about 1 minute.

Sweat aromatics

Add diced onion, carrot, and celery to the pan. Cook, stirring occasionally, until vegetables are softened and onions are translucent, about 5–7 minutes.

Add garlic and potato

Add minced garlic and diced potato (if using). Cook for 30–60 seconds until fragrant.

Add liquids

Pour in the vegetable broth and water. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.

Once the soup reaches a gentle simmer, add the drained cannellini beans and frozen peas or corn (if using). Reduce heat to medium-low so the soup gently simmers.

Add the thyme and bay leaf. Simmer uncovered for 10–12 minutes, until potatoes (if used) are tender and flavors have melded.

Remove the bay leaf. Taste the soup and season with salt and freshly ground black pepper, adjusting to preference. If the soup tastes flat, add the lemon juice a little at a time to brighten flavors.

If you prefer a creamier texture, stir in the heavy cream or half-and-half and heat through for 1–2 minutes without boiling.

Ladle soup into a cup (about 1 cup serving). Garnish with chopped fresh parsley and an extra grind of black pepper. Serve hot.