Fresh herbs (2 sprigs rosemary, 4 sprigs sage, 4 sprigs fresh oregano, or a small bunch of thyme)
Cut veggies into ½-inch cubes, making sure that all veggies are a consistent size. Set aside.
Rough chop shallot and garlic, and set aside.
Heat a medium pot over medium heat and add olive oil. Once it’s hot, add shallot, and allow to sweat, not browning, for 2 to 3 minutes until starting to turn translucent.
Add cubed veggies, and stir to coat. Saute gently until they begin to soften, 5 to 7 minutes. Add garlic and cook another minute while stirring.
Season with salt and pepper, then add bay leaf and herbs of your choice.
Deglaze pot with white wine or alcohol. If you are using potatoes in your soup, you’ll need to continue deglazing with water, and make sure your soup hits a rolling boil, as the potatoes will soak up the liquid faster than the alcohol can burn off. Once wine has reduced by half, add water just to cover the veggies. Bring to a boil, turn heat down slightly, cover, and let cook about 40 minutes, until veggies are super tender.
To serve, either blend your soup with a hand blender, or serve chunky.