In a large Dutch oven or heavy pot, combine 6 cups chicken or vegetable broth, 1 cup water, 1 tablespoon dry white wine (if using), 1 bay leaf and 6 whole peppercorns. Bring to a gentle simmer over medium heat while you prepare the other components. Keep at a very low simmer; do not boil hard.

Aromatic Mirepoix & Seasonings

Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a skillet or in the same pot over medium heat until the butter melts. Add the diced onion, carrot and celery and cook, stirring occasionally, until softened and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and cook 30–60 seconds until fragrant. Add the fresh thyme sprigs, 1 teaspoon sea salt and 1 teaspoon freshly ground black pepper; cook 1 minute to bloom the spices. If you want a deeper flavor, deglaze the pan with the 1 tablespoon white wine before adding to the pot.

Transfer the softened aromatics and thyme to the simmering broth. Stir to combine.

Vegetables & Add-ins

Add the potatoes and mushrooms to the simmering broth first. Cook uncovered at a gentle simmer for 8–10 minutes, or until the potatoes are nearly tender.

Add the zucchini, canned diced tomatoes (drained), and cannellini beans. Continue simmering 5–7 minutes until all vegetables are tender but not mushy.

Add the frozen peas in the last 2 minutes of cooking to warm through but retain color. Taste the broth and adjust seasoning with additional salt and pepper if needed.

Protein (Chef’s Choice)

Reduce heat to low. Stir in 2 cups shredded rotisserie chicken (or cubed tofu) and 2 tablespoons chopped fresh parsley. Warm gently for 3–4 minutes until the protein is heated through and integrated with the broth. If using tofu, simmer only until warmed to avoid breaking it up.

Finishing & Garnish

Remove and discard the bay leaf and thyme stems. Stir in 1 tablespoon lemon juice and 1 teaspoon extra-virgin olive oil to brighten the soup.

Ladle soup into bowls and finish each serving with 2 tablespoons grated Parmesan (optional), 2 tablespoons chopped fresh basil or parsley, and a pinch (about 1/4 teaspoon) red pepper flakes if you like heat.

Serve hot with crusty bread. Leftovers keep refrigerated up to 3 days; reheat gently on the stovetop.