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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
