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Main dishes

Cheesy Garden Vegetable Soup with Pasta

Cheesy Garden Vegetable Soup with Pasta recipe
photo by:kraft
Chopped peppers, zucchini and carrots add fresh-from-the-farmers'-market flavor to this cheesy pasta soup.
time
prep:
10 min
total:
30 min
servings
total:
8 servings, 1 cup each

What You Need

3
 carrots, sliced
1
 bell pepper, any color, chopped
1
 zucchini, chopped
1
Tbsp.  oil
1
can  (14-1/2 oz.) no-salt-added diced tomatoes, undrained
1
can  (15-1/2 oz.) kidney beans, rinsed
1
can  (14-1/2 oz.) fat-free reduced-sodium chicken broth
2
cups  water
1
env.  (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1
cup  bite-size pasta, uncooked
1/2
lb.  (8 oz.) VELVEETA®, cut into 1/2-inch cubes

Make It

COOK vegetables in hot oil in large saucepan 5 to 6 min. or until crisp-tender, stirring occasionally.

ADD tomatoes, beans, broth, water and dressing mix. Bring to a boil.

ADD pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.

Kraft Kitchens Tips

Make Ahead
Soup can be prepared ahead of time. Cool, then portion into small containers. Store in refrigerator up to 4 days, or in the freezer for up to 3 months. If freezing, thaw in refrigerator until ready to reheat just before serving.
Substitute
Prepare as directed, substituting 1 cup uncooked instant brown or white rice for the uncooked pasta.
K:43461v6:152025
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