Fridge-Raid Vegetable and Cannelini Bean Soup Recipe

Introduction

This fridge-raid soup is a comforting and versatile dish perfect for using up whatever vegetables you have on hand. It’s hearty, flavorful, and comes together with simple pantry ingredients, making it a go-to meal for busy days.

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 of green veg (about 150g), roughly chopped (e.g., courgette, green beans, chard, spinach)
• 1 large potato, peeled and cut into 2cm cubes
• Chopped parsley (for garnish)
• Crumbled feta (optional, for garnish)
• Torn olives (optional, for garnish)
• Chilli flakes (optional, for garnish)
• Extra virgin olive oil (for drizzling)
• 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 softened, about 10 minutes.
2. Step 2: Stir in the crushed garlic, thyme sprig, and tomato purée. Cook for 1-2 minutes until fragrant.
3. Step 3: Pour in the stock and canned chopped tomatoes. Reduce the heat to low and let the soup simmer gently for 10 minutes.
4. Step 4: Add the drained cannellini beans, chopped green vegetables, and diced potato to the pan. Season generously with salt and pepper.
5. Step 5: Cover the pan and continue to simmer for 15-20 minutes, or until the vegetables are tender and the soup has thickened slightly.
6. Step 6: Remove the thyme sprig. Ladle the soup into bowls and top with chopped parsley, crumbled feta, torn olives, and chilli flakes if using. Drizzle with extra virgin olive oil.
7. Step 7: Serve hot with crusty bread on the side for dipping and enjoy.

Tips & Variations

• Use any seasonal or leftover vegetables you have, such as kale, peas, or bell peppers, to keep the soup fresh and interesting.
• If you prefer a smoother texture, blend part of the soup before adding the beans and green vegetables.
• Add a squeeze of lemon juice at the end to brighten the flavors.
• For a vegan version, omit the feta and use vegetable stock.

Storage

Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave until steaming hot. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, but be sure to soak and cook the dried beans fully before adding them to the soup, as canned beans cook much faster and are ready to use straight away.

What can I substitute for cannellini beans?

You can substitute with other white beans like navy beans or great northern beans, or even chickpeas for a different texture and flavor.

Fridge-Raid Vegetable and Cannelini Bean Soup Recipe

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★★★★★

4.8 from 121 reviews

• Author: Ethan
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and versatile fridge-raid soup perfect for using up seasonal vegetables and pantry staples. This comforting soup features a medley of fresh veggies, cannellini beans, and a flavorful broth, topped with crumbled feta and olives for an extra burst of taste. Ideal as a nourishing lunch or light dinner, served with crusty bread to dunk.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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 vegetables (about 150g, such as courgette, green beans, chard, spinach), roughly chopped
• 1 thyme sprig

Liquids and Canned Goods

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

Other Ingredients

• 2 tbsp olive oil
• Chopped parsley, for garnish
• Crumbled feta, for topping
• Torn olives, for topping
• Chilli flakes (optional), for spice
• Extra virgin olive oil, for drizzling
• Crusty bread, for serving

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Instructions

1. Prepare the base vegetables: Heat 2 tbsp olive oil in a large pan over medium heat. Add the finely chopped onion, carrots, and celery. Cook gently until softened, about 10 minutes.
2. Add aromatics and tomato: Stir in the crushed garlic, thyme sprig, and 1 tbsp tomato purée. Cook for a minute to release their flavors.
3. Add liquids and simmer: Pour in 1 litre of vegetable or chicken stock along with a 400g can of chopped tomatoes. Reduce the heat to low and let everything simmer gently for 10 minutes.
4. Add beans and vegetables: Stir in the drained cannellini beans, roughly chopped green vegetables, and cubed potato. Season generously with salt and pepper. Cover and simmer for 15-20 minutes, or until the potato and green vegetables are tender and the soup has thickened slightly.
5. 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 alongside crusty bread for dipping.

Notes

• Use any seasonal green vegetables you have on hand to make this soup versatile and reduce waste.
• The soup can be made with either vegetable or chicken stock depending on dietary preference.
• For a vegan version, omit the feta or substitute with a vegan cheese alternative.
• This soup stores well in the fridge for up to 3 days and also freezes nicely.
• Add extra chili flakes or a dash of hot sauce if you prefer a spicier soup.
• For a smoother texture, blend part or all of the soup before adding beans and green vegetables.

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

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