Minestrone Soup

Ingredients

• 19 oz kidney beans red rinsed canned
• 14 oz canned tomatoes diced undrained canned
• 1  carrots peeled chopped
• 1 stalk celery chopped
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 tsp penzey's southwest seasoning dried italian
• 1  onion chopped
• 0.5 cup parmesan cheese grated kraft
• 1.5 cups shells uncooked
• 28 oz vegetable broth canned
• 2 cups water 

Equipment

• frying pan
• slow cooker

Directions

1. Heat dressing in large nonstick skillet on medium-high heat.
2. Add onions, celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally.
3. Pour into slow cooker.
4. Add beans, tomatoes, broth, water and seasoning; stir. Cover with lid.
5. Cook on LOW 6 hours (or on HIGH 3 hours).
6. Stir in macaroni; cook 10 to 15 min. or until macaroni is tender. Top with cheese just before serving.