Chopped peppers, zucchini and carrots add fresh-from-the-farmers'-market flavor to this cheesy pasta soup.
What You Need
Original recipe yields 8 servings
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
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Let's 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.
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.
Prepare as directed, substituting 1 cup uncooked instant brown or white rice for the uncooked pasta.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup 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.