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Minestrone Soup from Libby's

"A rainy-day classic minestrone soup with assorted Libby's vegetables."
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50 m servings 367 cals
Original recipe yields 4 servings

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  1. Heat olive oil in large soup pot over medium heat. Add onions, shallots and celery and cook for 3 minutes.
  2. Add beans and cook for additional 2 minutes. Then add plum tomatoes with juice and cook for 1 minute. Then add chicken broth.
  3. Drain carrots, sweet peas, green beans and corn, and add to broth.
  4. 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.


  • Cook's Note:
  • Substitute: You can use larger cans instead of the vegetable cups. Use 1 (14.5 oz.) can of sliced carrots, 1/2 (15 oz.) can sweet peas, 1/2 (14.5 oz.) can cut green beans, and 1/2 (15 oz.) can whole kernel sweet corn.

Nutrition Facts

Per Serving: 367 calories; 15.2 g fat; 44.6 g carbohydrates; 12.1 g protein; 6 mg cholesterol; 1984 mg sodium. Full nutrition

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Very little prep time and easy to make. Excellent flavor. My friend and I loved it. It has a light flavor yet still filling. It is definitely a keeper recipe.