In a large heavy-bottomed pot over medium heat, add olive oil and butter. When butter melts and foam subsides, add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

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

Sprinkle the flour over the vegetables and stir to combine. Cook 1–2 minutes, stirring constantly, to cook off the raw flour taste and form a light roux.

If using, pour in the white wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce for 1–2 minutes.

Slowly add the chicken or vegetable stock while stirring to prevent lumps, then add the water, bay leaf, dried thyme, kosher salt, and black pepper. Bring the mixture to a gentle simmer.

Vegetables & Protein (Chef's Whim)

Add the diced potato to the simmering stock first (it takes longest). Simmer gently for 8–10 minutes, until the potato begins to become tender.

Add the mushrooms and zucchini to the pot. Continue simmering 6–8 minutes until all vegetables are tender.

Stir in the drained cannellini beans and chopped spinach. Simmer 2–3 minutes more, just until the spinach wilts and beans are heated through.

Taste the soup and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf.

Finishes & Garnish

If you prefer a creamier soup, remove about 2 cups of the soup (liquid and solids) to a blender, puree until smooth, and return to the pot. Alternatively, stir in the heavy cream or yogurt directly and warm gently—do not boil after dairy is added to prevent splitting.

Stir in the lemon juice and most of the chopped parsley, reserving a little parsley for garnish. Adjust seasoning again.

Ladle the soup into bowls, finish each with a drizzle of extra-virgin olive oil, a sprinkle of grated Parmesan (if using), and the reserved parsley.