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This slow-cooking, vegetarian version of an Italian classic is a smart one-pot way to enjoy veggies and warm pasta.

  • 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

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.