In 1984 Janet Harris of Sussex, UK set a world record by eating 7,175 peas in one hour, picking them up one at time with chopsticks.
Learn MoreMinestrone Soup
Description
Serves 4-6
Ingredients
1⁄2
onion
(chopped)
1⁄2
shallot
(chopped)
2
celery stalks
(chopped)
1
garlic clove
(sliced)
1⁄4
c
olive oil
2 1⁄2
c
chicken broth
1
can
plum tomatoes
(crushed)
2
can
cannellini beans
(drained)
2
(4 oz.) Libby’s® Whole Kernel Sweet Corn Vegetable Cup or ½ can (15 oz) Libby’s® Whole Kernel Sweet Corn
3
tbsp
thyme
Instructions
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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