Minestrone Soup With Poblano Chile and Bacon

• 1 pkg. (32 oz.) low sodium chicken broth
• 1 can (14 oz.) no-salt-added diced tomatoes
• 1 small white onion, chopped
• 2 cloves garlic, minced
• 1 cup of butternut squash diced and cooked
• 1 stalk celery, diced
• 1 medium carrot, diced
• 1 cup ditalini pasta
• 1 can (15 oz.) of cannellini beans low sodium, drained
• 2 Tbsp. of OSCAR MAYER Real Bacon Bits
• 1 cup of roasted, peeled and deveined diced poblano chile peppers
• 1 tsp. dried oregano leaves
• season to taste
• 1/4 cup KRAFT Shredded Parmesan Cheese
• fresh basil to decorate

1. In a medium saucepan, add the chicken broth, tomatoes, onion, garlic, butternut squash, celery and carrot.
2. Cook over medium-high heat for 20 minutes.
3. Once it begins to boil add the pasta and cannellini beans.
4. The pasta should be ready in 10 minutes.
5. Add bacon, poblano peppers and of course sprinkle oregano and pepper.
6. You can place the Minestrone in mini pans bowls for your guests.
7. When you are serving don't forget to sprinkle each bowl with Parmesan cheese and fresh basil.

chicken broth, salt, white onion, garlic, butternut, celery, carrot, ditalini pasta, beans, bacon, poblano chile peppers, oregano, season, parmesan cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/minestrone-soup-poblano-chile-bacon-184307.aspx (may not work)