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Categories:
onion shallot stalks celery clove garlic olive oil chicken broth tomatoes cannellini beans carrots Sweet Peas Vegetable green beans kernel sweet corn thyme
Viewed: 18 - Published at: 2 years agoIngredients
- 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(R) Sliced Carrots Vegetable Cups
- 2 (4 ounce) Libby's(R) Sweet Peas Vegetable Cups
- 2 (4 ounce) Libby's(R) Cut Green Beans Vegetable Cups
- 2 (4 ounce) Libby's(R) Whole Kernel Sweet Corn Vegetable Cups
- 3 tablespoons chopped fresh thyme leaves
Method
- 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.
