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:2/22/2013

Very good soup! A little out of the ordinary using the Italian dressing but it really gave it a great flavor. I used one can of kidney beans and also added a second can of garbanzo beans. All the family enjoyed it.

a cook

posted:2/7/2013

Add in any veggies. This soup is forgiving! And very easy to make.

RaelynnAnderson

posted:1/4/2013

I really liked this soup but my husband didn't. he isn't a minestrone fan but others that tried the soup thought it was great!

Jen M.

posted:12/18/2012

I went by several of the reviews that said the soup was bland so I decided to jazz it up a bit. I used chicken broth instead of vegetable broth, I used 1/2C. of the dressing, added a zucchini, 1/4 tsp of garlic pepper and 1 tsp of seasoned salt. It was excellent on a cold winter's night with a grilled cheese sandwich.

ausina

posted:6/8/2012

I love this recipe! Great for vegetarians yet hardy for those who normally prefer some meat. I add zucchini and a can of corn to mine and I usually add about 1/3 cup of the Italian dressing and omit the Italian seasoning. The flavor is amazing! I always make 2-3 batches at a time because the soup just gets better with every day. I also like to use spiral pasta instead of shells.

fuel_racer

posted:3/27/2012

I made this for dinner and added a zuchini and used Italian style diced tomatoes, served with french bread and it was a hit with everyone.

sharpeipup