Zesty Minestrone

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photo by:kraft

This slow-cooking, vegetarian version of an Italian classic is a smart one-pot way to enjoy veggies and warm pasta.

time

prep:

15 min

total:

6 hr 30 min

servings

total:

8 servings, about 1 cup each

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What You Need

1/4

cup KRAFT Zesty Italian Dressing

onion, chopped

stalk celery, chopped

carrot, peeled, chopped

can (14-1/2 oz.) diced tomatoes, undrained

can (19 oz.) red kidney beans, rinsed

cans (14 oz. each) vegetable broth

cups water

tsp. Italian seasoning

1-1/2

cups small pasta shells, uncooked

1/2

cup KRAFT Grated Parmesan Cheese

Make It

HEAT dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Pour into slow cooker. Add tomatoes, beans, broth, water and seasoning; stir. Cover with lid.

COOK on LOW 6 hours (or on HIGH 3 hours).

STIR in macaroni; cook 10 to 15 min. or until macaroni is tender. Top with cheese just before serving.

Kraft Kitchens Tips

Serving Suggestion

Serve with crusty bread and a mixed green salad tossed with your favorite KRAFT Dressing.

Substitute

Prepare using canned white beans or chickpeas (garbanzo beans).

Special Extra

Cook 8 slices OSCAR MAYER Bacon; drain, then coarsely crumble. Add to soup just before serving.

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a cook

posted:3/6/2007

I added zucchini and garlic to the recipe. It turned out very tasty. The pasta did not cook properly, so next time I will cook it seperately and then add it. I will definitely be preparing this again.

conroy4

posted:3/6/2007

I substitued elbow macaroni & it mde a very hearty winter soup.

lkd726

posted:3/6/2007

Easy and great tasting!

GERMANSHEPHERD

posted:3/6/2007

VERY EASY TO MAKE AND IS DELICIOUS. I USED FRESH GRATED PARM. CHEESE INSTEAD OF THE KIND IN THE SHAKER JAR. IT REALLY MADE A DIFFERENCE. YUMMY!

a cook

posted:3/5/2007

Was very popular with my family.

a cook

posted:3/4/2007

I added some ground beef to this recipe to make it more like a heartier meal/stew. The flavor was lively and the meat took nothing away from it. I doubled the recipe due to serving it for company and I barely had a spoonful left. We served it with the bread and an Italian salad.

a cook

posted:3/4/2007

This is excellent and quick to put together. I added zucchini and cauliflower and cooked the macaroni before putting it in the soup so there is plenty of broth. I will definitely make it again.

a cook

posted:3/4/2007

4 points per serving

babbette50

posted:3/3/2007

My husband and I liked this recipe very much. Had good flavor. I even got out the bread machine and made Italian Herb Bread to go with this and tossed together a salad.

dlr311

posted:3/2/2007

Nice flavor, even the non-veggie eater ate some and liked it.