1 tablespoon olive oil
2 shallots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 can (14.5 oz.) Libby's Shellie Beans, drained
1 can (14.5 oz.) Libby's Sliced Carrots, drained
1 can (15 oz.) cannellini beans, drained
1 box (32 oz.) vegetable broth
3 tablespoons Italian seasoning
grated parmesan cheese (for serving)
1. Heat oil in large soup pot over medium. Add shallots, celery and garlic; cook 3 minutes.
2. Add remaining ingredients and bring to boil. Reduce heat to low and simmer for 15 minutes. Serve with grated parmesan, if desired.