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½ onion, chopped
½ shallot, chopped
2 celery stalks, chopped
1 garlic clove, sliced
¼ cup olive oil
2 ½ cups chicken broth
1 can plum tomatoes, crushed
2 cans cannellini beans, drained
4 Libby’s® Sliced Carrots Vegetable Cups or 1 can Libby’s® Sliced Carrots
2 Libby’s® Sweet Peas Vegetable Cup or ½ can Libby’s® Sweet Peas
2 Libby’s® Cut Green Beans Vegetable Cup or ½ can Libby’s® Cut Green Beans
2 Libby’s® Whole Kernel Sweet Corn Vegetable Cup or ½ can Libby’s® Whole Kernel Sweet Corn
3 tbsp. thyme
Heat the olive oil in a large soup pot over medium heat. Add the onions, shallots and celery and cook for 3 minutes.
Add the beans and cook for an additional 2 minutes. Then add the plum tomatoes with juice and cook for 1 minute. Then add the chicken broth.
Drain the carrots, sweet peas, green beans and corn, and add to the broth.
Season the soup with thyme, salt and pepper and bring to a boil. Reduce the heat to low and simmer for 30 minutes. Serve with grated parmesan, if desired.
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