1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1/4 cup chopped fresh basil
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Let's Make It
Heat oven to 375ºF.
Spread vegetables onto bottom of 15x10x1-inch pan. Drizzle with dressing; toss to evenly coat vegetables. Bake 40 to 45 min. or until tender, stirring after 20 min.
Add 1/2 cup broth and 1-1/2 cups vegetables to blender; blend until smooth. Pour into large saucepan. Add remaining broth, remaining vegetables, beans and black pepper. Bring to boil on high heat; simmer on medium-low heat 10 min., stirring occasionally.
Serve topped with cheese and basil.
Substitute Italian parsley for the basil.
A cream-colored root vegetable in the carrot family, parsnips have a delicate, slightly sweet, nutty flavor.
Loaded with vegetables, this flavorful low-fat soup is an excellent source of fiber from the combination of beans and vegetables. And as a bonus, it's rich in vitamin A from the combination of carrots and sweet potatoes and a good source of both calcium from the cheese and iron from the beans.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 10g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 1-1/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.