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This rustic winter soup is made with a medley of vegetables and cannellini beans and topped with a dollop of green pesto. Sprinkle some Parmesan on top for a hearty and warming meal. See method
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Freezing and defrosting guidelines
Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.
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