Tuscan Vegetable Wild Rice Soup

    2 tbsp olive oil
    1 large leek (white part only), sliced
    1 fennel bulb, coarsely chopped (reserve fronds for garnish)
    2 tsp dried thyme
    1/2 bag (24 oz bag) Green Giant® Broccoli, Carrots, Cauliflower & Cheese Sauce, thawed
    1/2 bag (24 oz bag) Green Giant® Green Beans & Garlic Butter Sauce, thawed
    1 tsp salt
    6 green onions, thinly sliced
    3 cans (14 oz each) Swanson® Vegetable Broth
    3 cups cooked wild rice
    3 tbsp fresh lemon juice
    1 tsp freshly ground black pepper
    1 1/2 cups finely shredded Fancy Brand® Monterey Jack Cheese with Dill

In large saucepan, heat olive oil over medium heat; sauté leek, fennel, thyme, vegetables and 1/2 tsp salt for 5 minutes. Add green onions and broth. Cover; simmer 10-15 minutes. Add wild rice; simmer 5 minutes or until heated through. Add remaining salt, lemon juice and pepper. Ladle into bowls; top with cheese and garnish with minced fennel fronds.

8-10 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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