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
Scale
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
