In the online GR there are lots of restaurants with higher food ratings than 55. (Search for 3-fork restaurants, and they're all in the 60s.)
I make vegetable soup almost exactly the same way. Got the basic formula as a sort of hybrid of Marcella Hazan's (multi-hour) Minestrone recipe and her quicker Broccoli and Potato Soup recipe. (Never tried it with wine, which is a good idea.)
If you have nice parmesan around, it is also very tasty to finish this like a risotto, beating in a small dose of butter and a healthy dose of grated cheese at the end. The beating kind of dissolves some of the potatoes and makes everything creamy. That's also when you'd add some lemon juice and zest. Yum!