Fridge-raid soup

You can make this recipe your own using up any bits and bobs you have. Make a tomatoey soup with any leftover veg you have, then finish it with flavourful toppings.

SERVES 4 PREP 15 mins COOK 40 mins EASY V

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 a large handful of green veg (about 150g, use any seasonal veg you have – courgette, green beans, chard, spinach etc), roughly chopped

1 large potato, peeled and cut into

2cm cubes

To serve chopped parsley, crumbled feta, torn olives, chilli flakes (optional), extra virgin olive oil, crusty bread

1 Heat the oil in a large pan on a medium heat and cook the onion, carrot and celery until soft, about 10 mins, then add the garlic, thyme and tomato purée. Pour in the stock along with the tomatoes, reduce the heat to low and simmer for 10 mins. 2 Add the cannelini beans, the green veg and potato pieces, along with a generous pinch of seasoning. Cover and simmer for another 15-20 mins or so until the veg is tender and the soup has thickened. Top with some parsley, crumbled feta, olives, chilli flakes (for those who like spice) and a drizzle of extra virgin olive oil. Serve with crusty bread on the side for dunking.

GOOD TO KNOW calcium • folate • fibre • vit c • 4 of 5-a-day

PER SERVING 434 kcals • fat 18g • saturates 8g • carbs 41g • sugars 13g • fibre 14g • protein 21g • salt 2.1g