- 1/2 onion, chopped
- 1/2 shallot, chopped
- 2 stalks celery, chopped
- 1 clove garlic, sliced
- 1/4 cup olive oil
- 2 1/2 (14.5 ounce) cans chicken broth
- 1 (14 ounce) can plum tomatoes, crushed
- 2 (15 ounce) cans cannellini beans, drained
- 4 (4 ounce) Libby's® Sliced Carrots Vegetable Cups
- 2 (4 ounce) Libby's® Sweet Peas Vegetable Cups
- 2 (4 ounce) Libby's® Cut Green Beans Vegetable Cups
- 2 (4 ounce) Libby's® Whole Kernel Sweet Corn Vegetable Cups
- 3 tablespoons chopped fresh thyme leaves
- Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
- Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
- Drain carrots, sweet peas, green beans and corn, and add to broth.
- Season soup with thyme, salt and pepper and bring to boil. Reduce heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.
03/30/2018
recipepes.com
Minestrone Soup from Libby's, recipe
PT15M
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5
455 calories
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