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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council