Fridge Raid Soup

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• carrot↗2

  finely chopped

• celery↗2 sticks of

  finely chopped

• garlic cloves↗4

  pressed

• thyme sprig↗1
• tomato purée↗1 tbsp tbsp
• vegetable broth↗1 л овочевого або l
• canned tomatoes400g can g
• cannellini beans↗2 x 400g cans g

  drained

• green vegetablesвелика жменя handful

  (about 150 g, use any seasonal vegetables you have – zucchini, green beans, kale, spinach etc.), roughly…

• potato↗1 великий

  peeled and diced into 2 cm cubes

• parsley↗подрібнена

  feta crumbles, torn olives, chili slices (optional), extra‑virgin olive oil, crusty bread

Step-by-step instructions

1. 1

   Heat the oil in a large pot over medium heat and sauté the onion, carrot and celery until soft, about 10 minutes, then add the garlic, thyme and tomato purée. Pour in the broth together with the tomatoes, reduce the heat to low and simmer for 10 minutes.

2. 2

   Add the cannellini beans, green vegetables and potato cubes, along with a generous pinch of seasoning. Cover and simmer for another 15–20 minutes until the vegetables are tender and the soup thickens. Garnish with parsley, feta crumbles, olives, chili slices (optional) and a drizzle of extra‑virgin olive oil. Serve with crusty bread for dipping.