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
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 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
