Leek and Cannellini Bean Soup

Ingredients

• 2 teaspoons Olive oil
• 1 teaspoon Butter
• 1/4 piece White onion, chopped
• 1/3 cup Carrots (about 6-7 baby carrots)
• 1 cup Frozen leeks
• 1 piece Zucchini = 3/4 chopped + 1/4 minced and/or ribboned (see Notes)
• 4.5 cups Water
• 1/2 cup Cannellini beans (see Notes)
• 1/4 cup Fresh parsley (loosely packed)
• 1 tablespoon Pesto
• 1 piece Laughing Cow Light Creamy Swiss Cheese triangle
• 3 pinches Salt (to taste)
• 3 pinches Pepper (to taste)

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