Soup Du Jour Recipe

Prepare all vegetables: dice onion, carrots, celery, potato and zucchini; slice mushrooms; mince garlic; chop spinach and parsley; if using tomatoes, dice them.

If adding shredded chicken, have it warmed and ready; if using canned beans, drain and rinse.

Sauté aromatics

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery (the mirepoix) and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic and sliced mushrooms; cook for 3–4 minutes more until garlic is fragrant and mushrooms begin to brown.

Stir in diced potato (if using) and zucchini; cook 2 minutes to coat with oil.

Add liquids and herbs

Pour in 6 cups vegetable broth and 1 cup water. Add the bay leaf, fresh thyme, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover partially, and simmer for 15–18 minutes, or until potatoes and carrots are tender.

Stir in the diced tomatoes and frozen peas; simmer 3–4 more minutes until heated through.

Add the fresh spinach and cooked shredded chicken or drained beans; cook for 1–2 minutes just until spinach wilts and protein is heated through.

Remove the bay leaf. Taste and adjust seasoning with remaining 1/2 teaspoon salt (or more to taste), remaining 1/4–1/2 teaspoon black pepper, and red pepper flakes if using.

Stir in 1 tablespoon fresh lemon juice and 2 tablespoons chopped fresh parsley to brighten the soup.

If you prefer a creamier texture, remove 1 cup of cooked vegetables and broth, puree until smooth and return to pot; alternatively, stir in 1/4 cup grated Parmesan for richness.

Ladle soup into bowls, garnish with remaining parsley and a sprinkle of grated Parmesan if desired. Serve hot with crusty bread.