Minestrone Soup

By carol gorman

Ingredients

• 1/4 cup KRAFT Zesty Italian Dressing
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, peeled, chopped
• 1 can (19 oz.) red kidney beans, rinsed
• 1 can (14-1/2 oz.) diced tomatoes, undrained
• 2 cans (14-1/2 oz. each) vegetable broth
• 2 cups water
• 1 tsp. Italian seasoning
• 1-1/2 cups small pasta shells, uncooked
• 1/2 cup KRAFT Grated Parmesan Cheese

Preparation

Step 1

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally. Pour into slow cooker. Add beans, tomatoes, broth, water and seasoning; stir. Cover with lid.

Cook on LOW 6 hours (or on HIGH 3 hours).

Stir in macaroni; cook 10 to 15 min. or until macaroni is tender. Top with cheese just before serving.