Soup Of The Day Recipe

sweat aromatics

Heat a 4- or 5-quart pot over medium heat. Add olive oil. When shimmering, add diced onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned.

Add diced potato and zucchini to the pot. Stir to coat with oil and vegetables. Cook 2–3 minutes to start softening the potato.

Pour in the fire-roasted tomatoes (with juices). Add thyme and bay leaf. Stir to combine.

Pour in the vegetable or chicken broth and the cup of water. Increase heat and bring the soup to a gentle boil.

Once boiling, reduce heat to a simmer. Partially cover and simmer until the potato is tender when pierced with a fork, about 15–18 minutes.

If using cannellini beans, add them in the last 5 minutes of simmering to heat through. If using cooked shredded chicken, add to the pot now to warm through.

Stir in the chopped spinach and simmer 1–2 minutes until wilted.

Remove the pot from heat. Discard the bay leaf. Stir in lemon juice and chopped parsley.

Taste and adjust seasoning: add more salt, pepper, or red pepper flakes as desired.

Ladle into cups or bowls. Serve with grated Parmesan on the side or sprinkled on top if desired.

This soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop. For a creamier texture, blend 1–2 cups of soup and stir back in.