Homemade Zuppa Del Giorno Recipe

Heat fat and sweat aromatics

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until butter melts and is foaming. Add the diced onion, carrot and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Add the minced garlic, rosemary, thyme and bay leaf. Cook for 30–45 seconds until fragrant, stirring constantly so the garlic does not brown.

If using, pour in the white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Cook until the wine reduces by half, about 1–2 minutes.

Stir in the tomato paste and cook 1 minute to remove raw flavor.

Add the diced potato, canned diced tomatoes (with their juices), and the stock to the pot. Stir to combine, bring to a gentle boil, then reduce heat to maintain a simmer.

Season with 1 tsp Kosher salt (reserve the remaining 1/2 tsp to adjust later), 1/2 tsp freshly ground black pepper, and red pepper flakes if using. Cover partially and simmer until the potatoes are fork-tender, about 12–15 minutes.

Add the zucchini, frozen peas and the cannellini beans. Continue to simmer uncovered for another 6–8 minutes so the zucchini softens but keeps shape and the peas heat through.

Fold in the fresh baby spinach in handfuls, allowing it to wilt into the soup, about 1–2 minutes.

Taste the broth and adjust seasoning with the remaining 1/2 tsp salt and additional pepper if desired. Stir in the lemon juice to brighten flavors.

If you prefer a slightly thicker soup, ladle about 1 cup of broth and 1/2 cup of beans/vegetables into a blender, pulse once or twice, then return the mixture to the pot and stir to combine.

Ladle the zuppa into bowls. Sprinkle each serving with about 2 tablespoons grated Parmesan and a scattering of chopped parsley. Serve with crusty bread on the side.

Leftovers: cool to room temperature, transfer to airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.