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Ingredients
  • 1 carton (32 ounces) reduced-sodium vegetable broth
  • 1 large white onion, chopped
  • 4 garlic cloves, minced
  • 2-½ cups sliced baby portobello mushrooms
  • 3 cans (15 to 15-½ ounces each) cannellini beans, rinsed and drained
  • ¾ cup prepared pesto, divided
  • ¼ cup grated Parmigiano-Reggiano cheese
  • Optional: Additional pesto and cheese
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