Here's a creamy version of the classic soup, thick with beans, pasta, zucchini and grated Parmesan.
What You Need
Original recipe yields 10 servings
2 Tbsp. olive oil
2 zucchini, quartered lengthwise, then cut crosswise into 1/2-inch-thick slices
2 red pepper s, 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. dried Italian seasoning
1/2 tsp. garlic powder
1 can (19 oz.) cannellini beans, rinsed
1/2 cup KRAFT Grated Parmesan Cheese
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Let's 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.
Enjoy your favorite foods while keeping portion size in mind.
Substitute 5-1/4 cups chicken stock for the canned chicken broth.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, about 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.