Add the diced onion, carrots and celery (mirepoix). Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 6–8 minutes.

Stir in the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

If using flour to slightly thicken the soup, sprinkle it over the vegetables now and stir to coat. Cook 1 minute to remove the raw flour taste.

If using, pour in the white wine to deglaze the pan, scraping up any browned bits; simmer until mostly evaporated, about 1–2 minutes.

Add the crushed tomatoes, chicken or vegetable stock, dried oregano, dried thyme, bay leaf, salt and pepper. Increase heat to bring the pot to a gentle boil, then reduce to a simmer.

Simmer uncovered for 15 minutes to allow flavors to meld and for the base vegetables to soften further.

Add-ins (choose according to daily variation)

Add firmer vegetables first: if using zucchini or red bell pepper, stir them in now and simmer 8–10 minutes until just tender.

If including canned beans, add them to the pot to warm through for 3–5 minutes.

If adding small pasta, add uncooked pasta at this stage and simmer according to package instructions (typically 8–10 minutes) until al dente. If using pre-cooked pasta or rice, add in the last 2–3 minutes just to heat through so it doesn’t become mushy.

Stir in the baby spinach or chopped kale in the final 1–2 minutes of cooking until wilted and bright green.

Finishing

Remove the pot from heat. Fish out and discard the bay leaf.

Taste and adjust seasoning with additional salt and pepper as needed. Stir in the chopped parsley, grated Parmesan, and lemon juice if using.

Ladle the Zuppa del Giorno into bowls and serve hot with extra Parmesan at the table and crusty bread on the side.