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.
Ingredients
Scale
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
Instructions
- 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.
- Add aromatics and tomato: Stir in the crushed garlic, thyme sprig, and 1 tbsp tomato purée. Cook for a minute to release their flavors.
- 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.
- 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.
- 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
