Fridge-Raid Hearty Vegetable and Cannelini Bean Soup Recipe
Introduction
This hearty fridge-raid soup is a perfect way to use up whatever fresh vegetables you have on hand while creating a comforting and nutritious meal. Packed with beans, seasonal greens, and fragrant herbs, it’s easy to make and wonderfully satisfying.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 4 garlic cloves, crushed
- 1 thyme sprig
- 1 tbsp tomato purée
- 1 litre vegetable or chicken stock
- 400g can chopped tomatoes
- 2 x 400g cans cannellini beans, drained
- About 150g green vegetables (courgette, green beans, chard, spinach, or any seasonal veg), roughly chopped
- 1 large potato, peeled and cut into 2cm cubes
- Chopped parsley, crumbled feta, torn olives, chilli flakes (optional), extra virgin olive oil, crusty bread for serving
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, and celery. Cook gently until the vegetables are soft, about 10 minutes.
- Step 2: Stir in the crushed garlic, thyme sprig, and tomato purée. Cook for another minute until fragrant.
- Step 3: Pour in the stock and the canned chopped tomatoes. Reduce the heat to low and let the soup simmer gently for 10 minutes.
- Step 4: Add the drained cannellini beans, roughly chopped green vegetables, and potato cubes. Season generously with salt and pepper. Cover and simmer for 15 to 20 minutes until the vegetables are tender and the soup has thickened slightly.
- Step 5: Remove the thyme sprig. Serve the soup topped with chopped parsley, crumbled feta, torn olives, chilli flakes if you like heat, and a drizzle of extra virgin olive oil. Enjoy with crusty bread for dipping.
Tips & Variations
- Use whatever seasonal or leftover vegetables you have—this recipe is very flexible and forgiving.
- Swap cannellini beans for chickpeas or kidney beans if preferred.
- For a spicier kick, add a pinch of smoked paprika or a dash of hot sauce instead of chilli flakes.
- Omit the feta for a vegan version and add nutritional yeast for a cheesy flavor.
- If you want a smoother texture, blend part of the soup before adding the beans and greens.
Storage
Store any leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup in advance?
Yes, this soup tastes even better the next day once the flavors have melded. Prepare it in advance and store it in the fridge for easy meals later.
What if I don’t have cannellini beans?
You can substitute cannellini beans with any other drained canned beans such as chickpeas, kidney beans, or butter beans without changing the cooking process.
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Fridge-Raid Hearty Vegetable and Cannelini Bean Soup Recipe
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: Vegetarian
Description
A hearty and versatile Fridge-Raid Soup that transforms leftover vegetables into a comforting, nutritious meal. This easy-to-make vegetable and bean soup features a rich tomato base, seasonal greens, and tender potatoes, perfect for a cozy lunch or dinner served with crusty bread.
Ingredients
Base Vegetables
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 sticks of celery, finely chopped
- 4 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 thyme sprig
Soup Liquids and Canned Goods
- 1 litre vegetable or chicken stock
- 400g can chopped tomatoes
- 2 x 400g cans cannelini beans, drained
Vegetables and Garnishes
- 1 large potato, peeled and cut into 2cm cubes
- A large handful (about 150g) of green veg (courgette, green beans, chard, spinach, or seasonal vegetables), roughly chopped
- Chopped parsley, for garnish
- Crumbled feta, for garnish
- Torn olives, for garnish
- Chilli flakes (optional), for garnish
- Extra virgin olive oil, for drizzling
- Crusty bread, to serve
Instructions
- Prepare the base vegetables: Heat olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, and celery, cooking gently until soft and translucent, about 10 minutes. Stir frequently to prevent sticking.
- Add aromatics and tomato purée: Stir in the crushed garlic, thyme sprig, and tomato purée. Cook for 1-2 minutes to release their flavors, stirring continuously so the tomato purée doesn’t burn.
- Add liquids and simmer: Pour in the vegetable or chicken stock along with the canned chopped tomatoes. Reduce the heat to low and let the soup simmer gently for 10 minutes, allowing the flavors to meld together.
- Add beans, greens, and potatoes: Add the drained cannellini beans, roughly chopped green vegetables, and cubed potato. Season generously with salt and pepper. Cover the pan and let the soup simmer for another 15-20 minutes, or until the potatoes and vegetables are tender and the soup has thickened to your liking.
- Finish and serve: Remove the thyme sprig. Ladle the soup into bowls and garnish with chopped parsley, crumbled feta, torn olives, and a sprinkle of chilli flakes if you desire some heat. Drizzle extra virgin olive oil over the top for added richness. Serve hot with crusty bread on the side for dipping.
Notes
- You can use any seasonal green vegetables available—flexibility is key for this fridge-raid soup.
- For a vegan version, use vegetable stock and omit the feta or substitute with a vegan cheese alternative.
- Adjust seasoning to taste; the soup benefits from good seasoning due to the variety of ingredients.
- This soup stores well and tastes even better the next day as flavors develop.
- Leftover soup can be frozen in portions for convenient future meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: fridge-raid soup, vegetable soup, cannellini beans soup, easy vegetable soup, leftover vegetables recipe, healthy soup
