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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becjune2

posted:3/1/2007

This was wonderful!! I put some garlic in when I sauteed the veggies. I also browned some breakfast sausage and put it in. I used whole grain pasta. I will make this again for sure!!!

Rosiecheex

posted:3/1/2007

This was the first time I made soup in my crockpot. It was good but not great. I used fat free dressing, I just put the veg and dressing into the pot without sauteeing them first. I had leftover pasta and broccoli from the night before so I used that. Even though the pasta was already cooked it still absorbed some of the liquid. I would actually add more broth next time and the parmesan cheese is a must. I will definitely make this again.

lizelwart

posted:3/1/2007

Wow! This tasted just like a certain restaurants soup that my husband loves! The only thing I did differrently was used Krafts Light done Right house italian dressing for even fewer calories and fat. Also, I used less noodles. The key is using the grated cheese at the end! This is VERY much a keeper and will be a staple meal at our house!!!

hotdog4123

posted:2/28/2007

I have been getting most of the recipes you list in my e-mail box, I have tried several. So far, they are excellent and I have passed some recipes on to others. I especially enjoy the slow cooker recipes right now, since there is snow to shovel, and sidewalks to clear. I can put it on, work, and have a meal ready when I finish.

a cook

posted:2/28/2007

Great recipe for Lent! I am always looking for a good recipe to serve on Fridays during the Lenten season that does not include fish. Thanks Kraft!

mcwel

posted:2/28/2007

I didn't have Italian seasoning, but it was great without it! Also, used much less of the Zesty dressing to reduce sodium. Less is better.

a cook

posted:2/28/2007

For an even healthier version, I substituted whole wheat macaroni and the low-sodium versions of canned tomatoes and vegetable (or chicken) broth.

a cook

posted:2/28/2007

This has become a winter staple at my house. It might be even more delicious warmed over the second day. Easy to make, flavorful. Don't forget the sprinkle of parmesan--it's magic. And yes, cooking the pasta seperately and adding it to the serving portions is a better way to go.

ja.lantis

posted:2/27/2007

EASY.HEALTHY, WOW .........GREAT.........

a cook

posted:2/27/2007

I thought this was very tasty. I put 1 cup of pasta and I think next time I would put less. The pasta just absorbs too much of the broth.