Tuscan Bean Soup
- Heat oil in a large heavy bottom pot over medium-high heat and sauté leeks and onions for 3-4 minutes until soft. Add garlic and continue to cook for 1 minute.
- Add potatoes, broth and reserved bean liquid, cover and simmer over low heat for 15 minutes.
- Add beans, cabbage, pesto, black pepper and lemon juice, simmer for another 15 minutes.
- Partially puree the soup using a hand blender for 10 seconds to increase the thickness
- Garnish with chopped parsley and cheese.
Instead of using a hand blender you can transfer ¼ of the soup to a blender and puree. Stir pureed soup back into pot and combine.
Recipe Made With
CAMPBELL’S® Ready to Use Vegetable Broth
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