Fridge-Raid Hearty Vegetable and Bean Soup Recipe
Introduction
This fridge-raid soup is a comforting and versatile meal perfect for using up whatever vegetables you have on hand. It’s hearty, packed with beans and fresh herbs, and can be customized with your favorite toppings. Ready in under an hour, it’s an ideal warming dish for any day of the week.
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
- A large handful (about 150g) of green veg—such as courgette, green beans, chard, or spinach—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 to serve
Instructions
- Step 1: Heat the olive oil in a large pan over medium heat. Add the onion, carrot, and celery and cook gently until softened, about 10 minutes.
- Step 2: Stir in the crushed garlic, thyme sprig, and tomato purée. Cook for 1-2 minutes until fragrant.
- Step 3: Pour in the stock and chopped tomatoes. Reduce the heat to low and let it simmer for 10 minutes.
- Step 4: Add the drained cannellini beans, the green vegetables, and the cubed potato. Season generously with salt and pepper, then cover and simmer for 15-20 minutes until the vegetables are tender and the soup has thickened slightly.
- Step 5: 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 you like some heat. Drizzle with extra virgin olive oil and serve with crusty bread for dipping.
Tips & Variations
- Feel free to swap cannellini beans for any other white beans or even chickpeas for a different texture.
- Add a handful of spinach or kale at the end of cooking for extra greens.
- Use vegetable stock to keep it vegetarian, or chicken stock for a richer flavor.
- Top with a dollop of sour cream or Greek yogurt instead of feta for a creamy twist.
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—cool completely before freezing in portions, and thaw in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables work well in this soup, especially if fresh produce is not available. Just add them during the same cooking step as you would fresh vegetables.
How can I make this soup more filling?
Adding extra potatoes or beans will increase the soup’s heartiness. You can also serve it with crusty bread or a side salad for a fuller meal.
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Fridge-Raid Hearty Vegetable and Bean Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and versatile Fridge-Raid Soup made with a medley of fresh vegetables, cannellini beans, and a flavorful tomato base, perfect for using up seasonal greens and pantry staples. This comforting soup is easy to prepare, simmered to perfection, and served with optional toppings and crusty bread for a satisfying meal.
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 thyme sprig
Soup Base
- 1 tbsp tomato purée
- 1 litre vegetable or chicken stock
- 400g can chopped tomatoes
Additional Ingredients
- 2 x 400g cans cannellini beans, drained
- 1 large potato, peeled and cut into 2cm cubes
- A large handful of green veg (about 150g; use any seasonal greens like courgette, green beans, chard, spinach etc), roughly chopped
Toppings and Serving
- Chopped parsley
- Crumbled feta
- Torn olives
- Chilli flakes (optional)
- Extra virgin olive oil
- Crusty bread, for serving
Instructions
- Sauté Vegetables: Heat the olive oil in a large pan over medium heat. Cook the finely chopped onion, carrots, and celery, stirring occasionally, until softened and starting to caramelize, approximately 10 minutes.
- Add Aromatics and Tomato Base: Stir in the crushed garlic cloves, thyme sprig, and tomato purée. Cook for 1-2 minutes to release the flavors.
- Add Stock and Tomatoes: Pour in the vegetable or chicken stock along with the canned chopped tomatoes. Reduce the heat to low and let the mixture simmer gently for 10 minutes to meld the flavors.
- Add Beans, Greens, and Potatoes: Stir in the drained cannellini beans, roughly chopped seasonal greens, and the cubed potato. Season generously with salt and pepper. Cover the pot and simmer for another 15 to 20 minutes, or until the 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 optional chilli flakes for heat. Drizzle with extra virgin olive oil and serve immediately with crusty bread on the side for dipping.
Notes
- This soup is highly adaptable; use whatever seasonal vegetables or greens you have available.
- For a vegan option, use vegetable stock and omit the feta or substitute with a plant-based cheese.
- Adding crusty bread enhances the eating experience by providing a perfect dunking side.
- Simmer gently to avoid breaking apart the beans and maintain a pleasant texture.
- Chilli flakes add a nice heat but can be omitted for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: British
Keywords: Fridge raid soup, vegetable soup, cannellini beans, healthy soup, seasonal vegetables, easy soup recipe, vegetarian soup
