Sunday Soup: Clean-out-your-fridge vegetable soup

A recipe for a produce-packed soup that you can make with any vegetables you have on hand

Have you ever stared at a sad bunch of wilting celery in your fridge, or a bag of greens that’s limping past its prime, or a wrinkly tomato and thought: How can I keep this from going to waste?

We’re always on the hunt for ways to eat well and minimize food waste, and a clean-out-your-fridge kind of soup is often our answer. This recipe is inspired by Sonya’s grandmother, who always had a pot of soup on her stove. She often cooked up a simple vegetable soup with whatever was lingering in her crisper drawer (and freezer). When Sonya started cooking for clients as a personal chef, they’d often request a simple veggie soup for lunch or dinner, and this recipe quickly became a favorite. With a few simple ingredients as the base, you can add any veggies you love to personalize the pot. We’ve made this soup with green beans, broccoli, cauliflower, chickpeas, and even leftover fennel fronds—each vegetable or legume adds its own unique flavor and nourishment.

The base relies on classic aromatics as well as a few choice herbs. Any pot of soup benefits from the inclusion of a flavorful homemade stock or Kari’s bone broth (which, hopefully, you might have stashed in your freezer), but if your larder’s empty, you can still cook up a pot of this soup with water as the liquid (a bit of bouillon works in a pinch, too). The addition of tomato paste and fresh tomato adds balancing acidity, savoriness, and a touch of sweetness. We’re partial to the inclusion of pasta or grains, but potatoes would also be welcome for extra heartiness.

We’ve included a long list of possible add-ins, but we hope you’ll feel empowered to modify this recipe with whatever produce you prefer… and have on hand.

RECIPE: Clean-out-your-fridge Vegetable Soup

Serves 6-8
Prep time: 15 minutes
Cook time: 45-50 minutes

Ingredients:
For the base of the soup-
3 Tbsps olive oil
2 medium onions, diced
3 celery stalks, diced
2 large carrots, diced
4-5 cloves garlic, minced
2 Tbsps tomato paste
1 large tomato, diced
2-3 sprigs thyme (optional)
1 bay leaf
10-12 cups good-quality stock (or substitute with water + 1 Tbsp bouillon paste)
2 cups chopped greens — spinach, collard greens, chard, or kale
½ cup chopped parsley, for garnish

Add-ins (choose at least 1):
2 cups green beans, tops trimmed
l large zucchini, diced
1 parsnip or rutabaga, peeled and diced
1-2 cups chopped cauliflower or broccoli
1 ear of fresh corn, kernels removed
1 can (15 oz) white beans or chickpeas, drained and rinsed
1 cup frozen peas
1 Parmesan rind
½ cup chopped dill
3 cups cooked pasta, like shells, orzo, or ditalini
1½ cups cooked farro or pearl barley
2 medium potatoes, cut into 1-2” pieces

Directions:
To a large pot over medium heat, add the oil, onions, carrots, and celery; stirring occasionally until softened, about 5-6 minutes. Add the garlic, sauté for 2-3 more minutes, or until very fragrant.

Add the tomato paste to the pot and stir for 1 minute.

Add the diced tomato and any hearty vegetables like: green beans, cauliflower, zucchini, or potato. Do not add greens, herbs, and quick cooking vegetables at this stage. Season generously with salt and pepper, and add the bay leaf, thyme, and a Parmesan rind (if using) to the pot.

Add the liquid and bring to a simmer. Lower the heat and simmer for 30-40 minutes.

If using a grain or pasta, cook it separately while the soup is simmering.

Taste and adjust the seasoning. Add the greens, and any quick-cooking/delicate vegetables, like broccoli, frozen peas, or corn kernels. Add canned beans, cooked grains or pasta, if using. Simmer for 3-5 minutes, then turn off the heat.

Serve topped with fresh chopped parsley and/or dill.

Storage: soup keeps for up to 1 week in the fridge, and up to 3 months in the freezer.

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