This is my favorite soup—simple, flexible, and comforting. Every time I make it it turns out a little different, and I often tweak the ingredients based on what’s in the fridge. I’ve shared a similar lentil-and-pasta version before.
The strength of this soup is how adaptable it is. I usually keep carrots and celery on hand because my kids snack on them and they last a while, but you can replace or add vegetables freely—more carrots, fewer stalks of celery, bell peppers, or other seasonal produce. Swap the greens for kale, chard, or another leafy green and the soup will still be delicious as long as the base of onion, garlic, tomatoes, and seasonings remains the same.
Beans and legumes are also interchangeable. I’ve used many kinds of beans with consistently good results. Lentils are a great option too—they cook faster than dried beans and add a lovely texture and flavor. If you don’t have cooked beans on hand, lentils can often be cooked directly in the soup.
You can add pasta if you like—fun shapes make it more appealing for kids, but simple whole grain macaroni or broken spaghetti work well too. Leftover cooked grains such as brown rice or wheat berries can be stirred into bowls for extra heartiness. I often serve the soup with a thick slice of whole wheat bread and butter rather than adding grains directly to the pot.
Clean-Out-the-Fridge Vegetable Soup
Serves 4+
- 1 tbsp olive oil
- 1 cup diced carrots
- 1 cup diced celery
- 4–5 cloves garlic, pressed or finely minced
- 1 32-oz can diced tomatoes
- 1 tbsp dried thyme
- 1 tbsp marjoram
- 1 large bay leaf
- 1 tsp sea salt, plus more to taste
- Black pepper to taste
- A pinch of sugar or a tiny drizzle of honey (to balance tomato acidity)
- 1 can chickpeas (about 2 1/4 cups), drained and rinsed
- 1–2 large handfuls spinach, roughly chopped
- A large handful fresh parsley, or about 1/4–1/3 cup dried
Heat the olive oil in a medium-sized Dutch oven over medium heat. Add the onions and sauté for 4–5 minutes until softened. Stir in the carrots and celery and cook 4–5 more minutes. Add the garlic and sauté for another minute or two, then add the diced tomatoes. Stir in thyme, marjoram, the bay leaf, salt, and pepper. Add the pinch of sugar or a small drizzle of honey to cut the acidity of the canned tomatoes—if using fresh tomatoes (about 4 cups), you can omit the sweetener. Bring the pot up to a boil, then reduce to a simmer and cook until the vegetables reach your preferred tenderness; I like them slightly firm, but cook longer if you prefer them softer.
When the vegetables are tender, add the chickpeas, spinach, and parsley. Heat just until the spinach wilts and the chickpeas are warmed through. Taste and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf and serve hot over cooked grains or pasta, or alongside whole grain bread.