Chunky Tuscan Fontal and White Bean Soup Recipe | Wisconsin Cheese

Ingredients

• 1 jar (12 ounces) roasted red bell peppers, drained
• 1/2 cup slivered almonds
• 1/4 cup tomato sauce
• 2 tablespoons minced fresh parsley
• 1 garlic clove
• 1 teaspoon paprika
• 1 teaspoon ground chipotle chili pepper
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 3 medium carrots, cut into 1/2-inch pieces
• 3 tablespoons olive oil, divided
• Salt and pepper
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 cans (15.5 ounces each) cannellini beans, rinsed and drained
• 1 bay leaf
• 8 ounces Cello® Tuscan Fontal cheese, shredded (2 cups)
• Additional Cello® Tuscan Fontal cheese, shaved
• Additional fresh parsley leaves