Fridge-Raid Soup Recipe

Introduction

Fridge-raid soup is a comforting and versatile meal perfect for using up whatever vegetables you have on hand. This hearty, flavorful soup combines beans, fresh greens, and tender potatoes in a rich tomato broth. It’s easy to make and ideal for a quick lunch or dinner.

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
• 150g green vegetables (such as courgette, green beans, chard, spinach), roughly chopped
• 1 large potato, peeled and cut into 2cm cubes
• Chopped parsley (for garnish)
• Crumbled feta (optional, for topping)
• Torn olives (optional, for topping)
• Chilli flakes (optional, for spice)
• Extra virgin olive oil (for drizzling)
• Crusty bread (to serve)

Instructions

1. Step 1: Heat the olive oil in a large pan over medium heat. Add the onion, carrot, and celery, cooking gently until they soften, about 10 minutes.
2. Step 2: Stir in the crushed garlic, thyme sprig, and tomato purée. Cook for another minute to release the flavors.
3. Step 3: Pour in the stock and chopped tomatoes. Reduce the heat to low and let the soup simmer for 10 minutes.
4. Step 4: Add the drained cannellini beans, chopped green vegetables, and cubed potato. Season generously with salt and pepper.
5. Step 5: Cover the pan and simmer gently for 15 to 20 minutes, until the vegetables are tender and the soup has thickened.
6. Step 6: Remove the thyme sprig and ladle the soup into bowls. Top with chopped parsley, crumbled feta, torn olives, and chilli flakes if you like some heat. Drizzle with extra virgin olive oil.
7. Step 7: Serve hot alongside crusty bread for dipping and enjoy!

Tips & Variations

• Use any seasonal green vegetables you have available; kale, swiss chard, or even frozen spinach work well.
• For extra protein, add cooked shredded chicken or crispy pancetta.
• If you prefer a smoother texture, blend part of the soup before adding the beans and remaining vegetables.
• Add a splash of lemon juice for brightness before serving.

Storage

Store leftover soup in an airtight container in the refrigerator 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 vegan?

Yes, simply use vegetable stock and omit the feta or replace it with a vegan cheese alternative.

What can I substitute for cannellini beans?

You can use other white beans like great northern or navy beans, or even chickpeas for a different texture and flavor.

Fridge-Raid Soup Recipe

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★★★★★

4.9 from 90 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A hearty and flexible fridge-raid soup that transforms leftover vegetables and pantry staples into a comforting, nutritious meal. This vegetable and bean soup is packed with flavor, thanks to aromatic herbs, garlic, and a rich tomato base, making it perfect for warming up any day.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 sticks of celery, finely chopped
• 4 garlic cloves, crushed
• 1 large potato, peeled and cut into 2cm cubes
• A large handful of green veg (about 150g; use any seasonal veg such as courgette, green beans, chard, spinach), roughly chopped

Liquids & Basics

• 2 tbsp olive oil
• 1 litre vegetable or chicken stock
• 400g can chopped tomatoes
• 1 tbsp tomato purée

Protein & Flavor Enhancers

• 2 x 400g cans cannellini beans, drained
• 1 thyme sprig

Garnishes & Serving

• Chopped parsley
• Crumbled feta
• Torn olives
• Chilli flakes (optional)
• Extra virgin olive oil (for drizzling)
• Crusty bread (for serving)

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Instructions

1. Prepare the base vegetables: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables soften, about 10 minutes.
2. Add aromatics and tomato: Stir in the crushed garlic cloves, thyme sprig, and tomato purée. Cook for about 1-2 minutes to release the flavors.
3. 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 to meld the flavors.
4. Add beans, vegetables, and potato: Stir in the drained cannellini beans, roughly chopped green vegetables, and cubed potato. Season generously with salt and pepper.
5. Simmer until tender: Cover the pan and allow the soup to simmer on low heat for another 15-20 minutes, or until the potatoes and green vegetables are tender and the soup has thickened slightly.
6. Finish and serve: Remove the thyme sprig. Ladle the soup into bowls and top with chopped parsley, crumbled feta, torn olives, and a sprinkle of chilli flakes if desired. Drizzle with extra virgin olive oil and serve with crusty bread on the side for dipping.

Notes

• This soup is highly adaptable—use whatever vegetables you have on hand for the green veg component.
• For a vegan version, omit the feta or substitute with a plant-based cheese.
• Adjust seasoning and chilli flakes according to taste preferences for spice.
• Leftovers keep well refrigerated for 2-3 days and also freeze beautifully for up to 3 months.
• To make the soup thicker, mash some of the beans or potato against the side of the pan before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: European

Keywords: Fridge-raid soup, vegetable soup, cannellini beans soup, hearty soup, easy soup recipe, leftover soup, healthy soup