The ultimate fridge clean-out
Real talk: we’ve all got that drawer in the fridge where produce goes to die. If you’re tired of tossing out sad-looking cauliflower leaves or wilting chard, it’s time for a major vibe shift. Chef Tom Hunt has dropped a recipe for a "fridge-raid" minestrone that is lowkey a lifesaver. Inspired by the Blue Zones—those places where people notoriously live the longest—this soup is all about packing in beans, whole grains, and whatever seasonal veggies you have left.
Making it your own
The best part? It’s not a strict recipe. Think of it as a hodge-podge approach. Hunt suggests using a grain and pulse mix (the kind you find in most UK supermarkets with lentils and barley), but you can honestly throw in whatever canned beans or leftover grains you have on hand.
How to do it:
- The Base: Heat 3 tbsp of olive oil in a big pot. Sauté your alliums (onions, leeks, whatever) and carrots for five minutes, then add garlic and fennel seeds until it smells elite.
- The Simmer: Throw in your canned tomatoes, grain mix, root veggies, and greens. Cover with about 1.5 litres of water and let it bubble away for an hour.
- The Finishing Touch: Add your pasta shapes and simmer for another 10 minutes until tender.
Serve it up with fresh basil, some pecorino or parmesan, and a drizzle of extra-virgin olive oil. If you want to be super efficient, batch-cook this on a Sunday so your future self is sorted for the week. It’s giving main character energy.
Why it matters
Food waste is a major L, and learning to cook with what you already have is a practical way to save money and eat healthier. Plus, it’s a zero-stress way to get more veggies into your routine without having to follow a rigid, complicated recipe.
