Dinner

Fridge-Raid Soup Recipe

ByJake Silas November 19, 2025November 19, 2025

Introduction

This fridge-raid soup is a hearty, flexible dish perfect for using up whatever vegetables you have on hand. Packed with beans, fresh greens, and warming spices, it’s a comforting and nourishing meal that comes together easily in one pot.

A white bowl is filled with a vibrant vegetable soup with a rich orange-red broth as the base layer. On top, there are pieces of dark green spinach leaves, chunks of light green zucchini with skin, and small red tomato pieces mixed with creamy white feta cheese crumbles. There are two whole olives, one green and one dark purple, placed near the center on the surface. A shiny silver spoon is inside the bowl on the right side. The bowl sits on a yellow cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 cannelini beans, drained
About 150g green veg (courgette, green beans, chard, spinach, etc.), 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 for serving

Instructions

Step 1: Heat the olive oil in a large pan over medium heat. Add the onion, carrot, and celery and cook gently until they soften, about 10 minutes.
Step 2: Stir in the crushed garlic, thyme sprig, and tomato purée. Pour in the stock and chopped tomatoes, then reduce heat to low and let it simmer for 10 minutes.
Step 3: Add the drained cannelini beans, roughly chopped green vegetables, and potato cubes. Season generously with salt and pepper. Cover and simmer for another 15–20 minutes until the vegetables are tender and the soup has thickened slightly.
Step 4: Remove the thyme sprig. Serve the soup topped with chopped parsley, crumbled feta, torn olives, and a sprinkle of chilli flakes if desired. Drizzle with extra virgin olive oil and offer crusty bread on the side for dipping.

Tips & Variations

Swap the cannelini beans for chickpeas or lentils if you prefer a different texture or flavor.
Use any seasonal green vegetables you have, such as kale, broccoli, or peas, to keep the soup fresh and varied.
For a richer broth, stir in a splash of white wine with the stock or add a Parmesan rind while simmering.
If you want a smoother texture, blend part of the soup before adding the final toppings.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the soup for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a colorful vegetable stew, showing about four layers: a base layer of bright red broth, chunks of green zucchini and orange carrots, pieces of dark green spinach and chickpeas, topped with white crumbly cheese and dark purple and green olives. A silver spoon is placed inside the bowl, resting on the edge. The bowl sits on a pale yellow cloth over a white marbled surface, with a glass of amber-colored drink blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian or vegan?

Yes, simply use vegetable stock and omit the feta or use a vegan cheese alternative to keep it completely plant-based.

How thick should the soup be?

The soup should be thick but still spoonable, with tender chunks of vegetables and beans. If it becomes too thick, add a little more stock or water when reheating.