Fridge-Raid Soup Recipe

Introduction

This Fridge-Raid Soup is a comforting, hearty dish perfect for using up whatever vegetables you have on hand. Packed with beans and fresh greens, it’s an easy, flavorful meal that’s both nourishing and flexible to suit your taste.

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
• About 150g green vegetables (such as courgette, green beans, chard, 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

1. Step 1: Heat the olive oil in a large pan over medium heat. Add the chopped onion, carrots, and celery and cook until soft, about 10 minutes.
2. Step 2: Stir in the crushed garlic, thyme sprig, and tomato purée. Cook for a minute until fragrant.
3. Step 3: Pour in the stock and chopped tomatoes. Reduce the heat to low and let it simmer gently for 10 minutes.
4. Step 4: Add the drained cannellini beans, chopped green vegetables, and potato cubes. Season generously with salt and pepper, then cover and simmer for 15 to 20 minutes, until the vegetables are tender and the soup has thickened.
5. Step 5: Remove the thyme sprig, then ladle the soup into bowls. Top with chopped parsley, crumbled feta, torn olives, and chilli flakes if using. Drizzle with extra virgin olive oil and serve with crusty bread for dipping.

Tips & Variations

• Use whatever green vegetables you have available; kale or broccoli also work well.
• Swap cannellini beans for chickpeas or butter beans if preferred.
• Add a splash of lemon juice at the end to brighten the flavors.
• For a thicker soup, mash some of the beans before adding the vegetables.

Storage

Store the 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—just thaw thoroughly 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 substitute with a plant-based cheese or nutritional yeast.

What other toppings work well?

Try a dollop of pesto, grated Parmesan, or toasted seeds for extra flavor and texture.

Fridge-Raid Soup Recipe

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★★★★★

4.6 from 135 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 4–6 servings 1x
• Diet: Vegetarian

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Description

A hearty, versatile fridge-raid soup packed with vegetables, beans, and tender potatoes simmered to perfection in a rich tomato and stock base, topped with fresh parsley and optional feta and olives for an extra burst of flavor. Perfect for using up leftover seasonal greens and pantry staples to create a comforting, nourishing meal.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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 large potato, peeled and cut into 2cm cubes
• A large handful of green veg (about 150g – courgette, green beans, chard, spinach, or seasonal greens), roughly chopped

Liquids and Canned Goods

• 1 tbsp tomato purée
• 1 litre vegetable or chicken stock
• 400g can chopped tomatoes
• 2 x 400g cans cannellini beans, drained

Garnishes and Extras

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

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Instructions

1. Heat the base vegetables: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 10 minutes.
2. Add garlic, thyme, and tomato purée: Stir in the crushed garlic cloves, thyme sprig, and tomato purée. Cook for 1-2 minutes to release their flavors.
3. Add liquids and tomatoes, then simmer: Pour in the vegetable or chicken stock and the canned chopped tomatoes. Reduce the heat to low and let the soup gently simmer for 10 minutes to marry the flavors.
4. Add beans, greens, and potatoes: Stir in the drained cannellini beans, the roughly chopped green vegetables, and the cubed potato. Season generously with salt and pepper.
5. Cook until tender: Cover the pan and simmer the soup for another 15-20 minutes until the potatoes and greens 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 pinch of chilli flakes if desired. Drizzle with extra virgin olive oil. Serve with crusty bread on the side for dunking.

Notes

• This soup is very flexible and perfect for using up leftover vegetables and greens from the fridge.
• For a vegan version, omit the crumbled feta or substitute with a vegan cheese alternative.
• You can swap the potato for other root vegetables like sweet potato or turnip.
• Adding chilli flakes or a splash of hot sauce adds a nice kick if you like spice.
• Leftovers freeze well; reheat gently on the stovetop.

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

Keywords: vegetable soup, cannellini bean soup, fridge raid, easy soup recipe, healthy soup, vegetarian soup, seasonal vegetables