Step 1

Heat 3 tbsp oil in Dutch oven or large saucepan; cook leeks, parsnips, celery, sage and garlic for 5 to 8 minutes or until slightly softened.

Step 2

Stir in boiling water, beans and Turkey Base; bring to boil. Reduce heat to medium-low; simmer for 10 to 15 minutes or until vegetables are tender.

Step 3

Stir in parsley and lemon juice. Remove from heat and stir in half of the cheese.

Step 4

Divide among bowls; drizzle with remaining oil and sprinkle of remaining cheese.