Clear-the-fridge soup

Name: Clear-the-fridge soup
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Neapolitin pumpkin 1.2 lbs; Potatoes 13.4 oz; Italian kale (cavolo nero) 0.7 lb; Cherry tomatoes 2 ½ cups; Green beans 1 ½ cup; Red onions 2.1 oz; Dried chili pepper 2; Coarse salt to taste; Extra virgin olive oil to taste; Bread 4 slices; Extra virgin olive oil to taste; Fine salt to taste; Oregano dry to taste

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Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Low

PRESENTATION

Fridge cleanout soup, or "zuppa svuotafrigo" in Italy, is the ultimate way to use up those forgotten bits in your fridge. Seriously good idea. This leftover vegetable soup magically turns random ingredients into something warm and super comforting. Toss in pumpkin, some tender black cabbage, maybe those potatoes, green beans, or even the cherry tomatoes you almost forgot. And here's the thing: across Italy, folks add their own local touches, making it taste different every time.

Want it creamy and blended? Go for it. Prefer it chunky with some hearty bites? That works too. Either way, it is pretty healthy and filling. No question. It's just an easy, budget-friendly soup recipe—perfect for when the fridge is looking bare.

And you know what? Instead of wasting leftover veggies, Italians have been doing this for generations. It's part of their kitchen sink soup tradition, where nothing goes to waste. Pretty simple. Every piece adds to the meal. Throw in a few slices of crispy toasted bread or crostini for crunch—they soak up all that flavorful broth. Plus, a drizzle of olive oil or a little grated parmesan makes it even better.

Even though it's simple, gathering around this soup feels special. Whether you call it refrigerator soup or go with the Italian name, it's a dish that brings people together. Super super easy to make. Good for the planet, always a bit different based on what’s in the fridge. That's why this fridge cleanout soup is a favorite for home cooks wanting something cozy without any hassle.

So here's the deal: it not only satisfies hunger but captures the spirit of Italian home cooking—health, warmth and family sharing. This traditional approach isn't just about the food, but the memories and connections made around the table. Really, really special.

INGREDIENTS

Neapolitin pumpkin 1.2 lbs (540 g)

Potatoes 13.4 oz (380 g)

Italian kale (cavolo nero) 0.7 lb (300 g)

Cherry tomatoes 2 ½ cups (300 g)

Green beans 1 ½ cup (200 g)

Red onions 2.1 oz (60 g)

Dried chili pepper 2

Coarse salt to taste

Extra virgin olive oil to taste

For the croutons: Bread 4 slices; Extra virgin olive oil to taste; Fine salt to taste; Oregano to taste - dry

Preparation

How to prepare Clear-the-fridge soup

To make the clear-the-fridge soup, first prepare the vegetables: clean the pumpkin and cut it into pieces 1, you will need about 1 pound of flesh, then peel the potatoes and dice them as well 2. Cut the black cabbage into strips 3.

Cut the cherry tomatoes in half 4, then trim the green beans and cut them into 2 or 3 parts 5. Finally, clean the onion and slice it finely 6.

Heat a splash of oil in a large pot, add the onion 7 and let it stew for a few minutes. Add the pumpkin 8 and mix, then add the potatoes 9.

Add the black cabbage, green beans 10, and cherry tomatoes 11, stir and cook for 3-4 minutes over medium heat, then add the chopped chili 12.

At this point, pour in the water to cover the vegetables 13, add the coarse salt 14, cover with a lid 15, and cook over low heat for about 40 minutes or until the vegetables are cooked.

In the meantime, take care of the croutons: cut the bread into cubes 16, put them in a preheated pan and season with oil 17, salt, and oregano 18.

Toast the croutons until they are golden brown 19, then set them aside. When the vegetables are cooked, blend the soup with an immersion blender 20 to obtain a smooth consistency 21.

Pour the vegetable puree into the plates 22, add the croutons 23, and drizzle with a bit of raw oil: your clear-the-fridge soup is ready to be served hot 34!

Storage

The clear-the-fridge soup can be stored in the refrigerator for 2-3 days. You can freeze it after blending and keep it in the freezer for about a month.