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PLACE vegetables and beans in slow cooker. Add broth and dressing; cover with lid. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
REMOVE 1-1/2 cups vegetables with slotted spoon; place in blender. Use ladle to remove 3/4 cup broth; add to blender. Blend until smooth; return to slow cooker. Stir in parsley and black pepper.
SERVE topped with cheese.