Soup Of The Day (large) Recipe

Entrees

1. 1

   Prepare ingredients

   Measure and prep all ingredients. Dice the onion, mince the garlic, dice carrots and celery, and chop the seasonal vegetable medley. Open the can of tomatoes and drain the beans.

2. 2

   Sauté aromatics

   In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 5-7 minutes. Add the garlic and cook for another 1 minute, until fragrant.

3. 3

   Cook vegetables

   Add the diced carrots and celery. Sauté for 4-5 minutes until they begin to soften. Stir in the seasonal vegetable medley and cook for 3-4 minutes more.

4. 4

   Build the soup base

   Pour in the crushed tomatoes, vegetable broth, and water. Stir in bay leaf, thyme, oregano, and red pepper flakes (if using). Season with salt and pepper.

5. 5

   Simmer

   Bring to a gentle simmer. Cover and cook 25-30 minutes, until vegetables are tender.

6. 6

   Finish and brighten

   Stir in the cannellini beans and lemon juice. Simmer gently 5 minutes to heat through. Remove bay leaf. Taste and adjust salt and pepper as needed. Stir in fresh parsley.

7. 7

   Serve

   Ladle into bowls. Serve with crusty bread or a drizzle of extra virgin olive oil if desired.

8. 8

   Seasonal variation note

   This soup is the restaurant's daily special and will vary with the season. If a spring version is used, consider adding asparagus tips; for autumn, include diced squash or sweet corn; adapt the seasoning to complement the chosen vegetables.