Description
A hearty and versatile fridge-raid soup packed with fresh vegetables, cannellini beans, and a rich tomato base. Perfect for using up seasonal greens and pantry staples, this comforting soup is enhanced with aromatic herbs and finished with optional toppings like feta, olives, and chili flakes, served alongside crusty bread.
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 2 x 400g cans cannellini beans, drained
- 1 large potato, peeled and cut into 2cm cubes
- A large handful of green veg (about 150g, such as courgette, green beans, chard, spinach), roughly chopped
Toppings & Serving
- Chopped parsley
- Crumbled feta
- Torn olives
- Chilli flakes (optional)
- Extra virgin olive oil, for drizzling
- Crusty bread, for serving
Instructions
- Prepare the base: Heat the olive oil in a large pan over medium heat. Add the finely chopped onion, carrots, and celery. Cook gently, stirring occasionally, until the vegetables are soft, about 10 minutes.
- Add aromatics and tomato purée: Stir in the crushed garlic, thyme sprig, and tomato purée. Allow to cook for 1-2 minutes to release their flavors.
- Add liquids and simmer: Pour in the stock and canned chopped tomatoes. Reduce heat to low and let the mixture simmer gently for 10 minutes, allowing the flavors to meld.
- Add beans, vegetables, and potato: Stir in the drained cannellini beans, roughly chopped green vegetables, and cubed potato. Season generously with salt and pepper.
- Simmer until tender: Cover the pan and continue to 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 chili flakes if desired. Drizzle with extra virgin olive oil and serve with crusty bread for dipping.
Notes
- Use any seasonal green vegetables you have on hand such as spinach, chard, courgette, or green beans.
- For a vegan version, omit feta and ensure stock is vegetable-based.
- Adjust chili flakes to taste for preferred spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This soup can be thickened further by mashing some of the beans or potatoes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
Keywords: fridge-raid soup, vegetable soup, cannellini beans, quick soup, healthy soup, vegetarian soup, pantry recipe
