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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add beans, vegetables, and potato: Stir in the drained cannellini beans, roughly chopped green vegetables, and cubed potato. Season generously with salt and pepper.
- 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.
- 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
