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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.