Ingredients
1 tablespoon olive oil
2 shallots, diced
2 stalks of celery, chopped
2 cloves garlic, minced
1 can (14.5 oz.) Libby's Cut Green Beans, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Sweet Peas, drained
1 can (15 oz.) cannellini beans, drained & rinsed
1 can (28 oz.) diced tomatoes (do not drain)
2 boxes (32 oz. each) vegetable broth
3 tablespoons Italian seasoning
grated parmesan cheese (optional)
1 tablespoon olive oil
2 shallots, diced
2 stalks of celery, chopped
2 cloves garlic, minced
1 can (14.5 oz.) Libby's Cut Green Beans, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
1 can (15 oz.) Libby's Sweet Peas, drained
1 can (15 oz.) cannellini beans, drained & rinsed
1 can (28 oz.) diced tomatoes (do not drain)
2 boxes (32 oz. each) vegetable broth
3 tablespoons Italian seasoning
grated parmesan cheese (optional)
Instructions
- Heat oil in large soup pot over medium. Add shallots, celery and garlic; cook 3 minutes.
- Add remaining ingredients and bring to boil. Reduce heat to low and simmer for 15 minutes. Serve with grated Parmesan, if desired.
- Heat oil in large soup pot over medium. Add shallots, celery and garlic; cook 3 minutes.
- Add remaining ingredients and bring to boil. Reduce heat to low and simmer for 15 minutes. Serve with grated Parmesan, if desired.