Daily Soup Recipe

sweat aromatics

In a large heavy-bottomed pot, heat the butter and olive oil over medium heat until butter is foamy. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables are softened, about 6–8 minutes.

add garlic

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

build broth

Pour in the stock and water. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer over medium-high heat.

season

Stir in 1 tsp salt and 1/4 tsp black pepper now (reserve remaining seasoning for adjusting later). Reduce heat to maintain a low simmer.

add firm vegetables

Add diced potato and green beans first (or the firmer vegetables you chose). Simmer for 10 minutes to begin tenderizing them.

add quick-cooking vegetables

Add zucchini, peas, and/or cannellini beans and continue simmering until all vegetables are tender (another 6–8 minutes). If using canned beans, add them in the last 5 minutes just to heat through. If using cooked shredded chicken, add it in the last 3–4 minutes to warm through.

check doneness

Test a piece of the potato or the firmest vegetable to ensure it is fork-tender. If not, simmer a few minutes longer.

finish flavor

Remove the bay leaf and thyme sprigs. Stir in the lemon juice, remaining 1/2 tsp salt and 1/4 tsp black pepper (adjust to taste). If desired, stir in grated Parmesan to add body and umami.

serve

Ladle soup into bowls, sprinkle with chopped parsley and a pinch of red pepper flakes if using. Serve hot with crusty bread.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.