Creamy Minestrone

13 ingredients
11 steps

Ingredients

  • 2 Tbsp. olive oil
  • 2 zucchini, quartered lengthwise, then cut crosswise into 1/2-inch-thick slices
  • 2 red peppers, 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. Italian seasoning
  • 1/2 tsp. garlic powder
  • 1 can (19 oz.) cannellini beans, rinsed
  • 1/2 cup KRAFT Grated Parmesan Cheese

Directions

  1. 1
    Heat oil in stockpot on medium-high heat.
  2. 2
    Add zucchini, peppers and onions; cook and stir 8 min.
  3. 3
    or until crisp-tender, adding cabbage for the last 6 min.
  4. 4
    Stir in broth.
  5. 5
    Bring to boil.
  6. 6
    Add macaroni; simmer on medium-low heat 10 min.
  7. 7
    or until macaroni is tender.
  8. 8
    Meanwhile, mix cream cheese spread, milk and seasonings until blended.
  9. 9
    Add cream cheese mixture, beans and Parmesan to soup; mix well.
  10. 10
    Cook and stir 5 min.
  11. 11
    or until heated through.

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