Hearty Fridge-Raid Vegetable Bean Soup

Name: Hearty Fridge-Raid Vegetable Bean Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 can cannellini beans, drained; 1 large potato, peeled and cut into 2 cm cubes; 2 cups mixed green vegetables, roughly chopped; 1 onion, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 4 clove garlic, crushed; 1 thyme sprig; 2 tbsp olive oil; 1 tbsp tomato puree; 1000 ml vegetable or chicken stock; 400 g canned chopped tomatoes; 1 pinch salt and black pepper; 2 tbsp chopped parsley; 60 g crumbled feta cheese; 40 g olives, roughly chopped; 0.5 tsp chilli flakes; 1 tbsp extra virgin olive oil; 4 slice crusty bread

This flexible fridge-raid soup turns everyday vegetables, beans, and pantry staples into a warming, satisfying meal. It is hearty, budget-friendly, and perfect for using up odds and ends from the fridge without sacrificing flavor.

Servings4 Portions

Prep Time15 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

cannellini beans, drained
2 can
large potato, peeled and cut into 2 cm cubes
1
mixed green vegetables, roughly chopped
2 cups
onion, finely chopped
1
carrots, finely chopped
2
celery sticks, finely chopped
2
garlic, crushed
4 clove
thyme sprig
1
olive oil
2 tbsp
tomato puree
1 tbsp
vegetable or chicken stock
1000 ml
canned chopped tomatoes
400 g
salt and black pepper
1 pinch
chopped parsley
2 tbsp
crumbled feta cheese
60 g
olives, roughly chopped
40 g
chilli flakes
0.5 tsp
extra virgin olive oil
1 tbsp
crusty bread
4 slice

Step-by-Step Instructions

Warm the olive oil in a large saucepan over medium heat. Add the onion, carrots, and celery, then cook for about 10 minutes, stirring occasionally, until softened. Stir in the garlic, thyme, and tomato puree, and cook for 1 minute until fragrant. Pour in the stock and chopped tomatoes, bring to a gentle simmer, then reduce the heat and cook for 10 minutes.

Add the drained cannellini beans, chopped green vegetables, and potato cubes. Season with salt and black pepper, cover, and simmer for 15-20 minutes, or until the potato and vegetables are tender and the soup has slightly thickened. Ladle into bowls and finish with parsley, crumbled feta, olives, chilli flakes, and a drizzle of extra virgin olive oil. Serve hot with crusty bread.

Chef's Tips

Use whatever green vegetables you have, such as kale, spinach, cabbage, broccoli, green beans, or courgette. For a vegan version, use vegetable stock and skip the feta or use a plant-based alternative. The soup keeps well in the fridge for up to 3 days; add a splash of stock or water when reheating if it thickens too much.