CHEESY GARDEN VEGETABLE SOUP WITH PASTA

Cheesy Garden Vegetable Soup with Pasta image

Chopped peppers, zucchini and carrots add fresh-from-the-farmers'-market flavor to this cheesy pasta soup.

Provided by My Food and Family

Categories Recipes

Time 30m

Yield 8 servings, 1 cup each

Number Of Ingredients 11

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Ingredients

3 carrots, sliced
1 bell pepper, any color, chopped
1 zucchini, chopped
1 Tbsp. oil
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
1 can (15-1/2 oz.) kidney beans, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
2 cups water
1 env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix
1 cup bite-size pasta, uncooked
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

Cook vegetables in hot oil in large saucepan 5 to 6 min. or until crisp-tender, stirring occasionally.
Add tomatoes, beans, broth, water and dressing mix. Bring to a boil.
Add pasta; cover. Simmer 10 to 12 min. or until pasta is tender. Add VELVEETA; cook until melted, stirring occasionally.

Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 890 mg, Carbohydrate 27 g, Fiber 5 g, Sugar 8 g, Protein 11 g