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Main dishes

Creamy Minestrone

photo by:kraft
Here's a creamy version of the classic soup, thick with beans, pasta, zucchini and grated Parmesan.
time
prep:
40 min
total:
40 min
servings
total:
10 servings, about 1-1/4 cups each

What You Need

2
Tbsp.  olive oil
2
 zucchini, quartered lengthwise, then cut crosswise into 1/2-inch-thick slices
2
 red peppers, chopped
1
 onion, chopped
4
cups  coleslaw blend (cabbage slaw mix)
3
cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1
cup  elbow macaroni, uncooked
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
2
Tbsp.  milk
1
tsp.  Italian seasoning
1/2
tsp.  garlic powder
1
can  (19 oz.) cannellini beans, rinsed
1/2
cup  KRAFT Grated Parmesan Cheese

Make It

HEAT oil in stockpot on medium-high heat. Add zucchini, peppers and onions; cook and stir 8 min. or until crisp-tender, adding cabbage for the last 6 min.

STIR in broth. Bring to boil. Add macaroni; simmer on medium-low heat 10 min. or until macaroni is tender. Meanwhile, mix cream cheese spread, milk and seasonings until blended.

ADD cream cheese mixture, beans and Parmesan to soup; mix well. Cook and stir 5 min. or until heated through.

Kraft Kitchens Tips

Size Wise
Enjoy your favorite foods while keeping portion size in mind.
Substitute
Substitute 5-1/4 cups chicken stock for the canned chicken broth.
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