Bean Soup with Carrots and Pasta

• 4 slices bacon, cut into 1-inch pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 3 carrots, chopped
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained
• 3 cups 25%-less-sodium chicken broth
• 1 tsp. Italian seasoning
• 1/2 cup ditalini pasta, uncooked
• 1 can (19 fl oz/540 mL) mixed beans, rinsed
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1/4 cup Kraft 100% Parmesan Aged Grated Cheese
• 2 Tbsp. chopped fresh parsley

1. Cook and stir bacon and onions in large saucepan on medium heat 10 min.
2. or until bacon is crisp, adding garlic for the last minute.
3. Add carrots, tomatoes, broth and seasoning; stir.
4. Bring to boil; cover.
5. Simmer on medium-low heat 10 min., stirring occasionally.
6. Stir in pasta; bring to boil.
7. Simmer, partially covered, on medium-low heat 10 min.
8. or until pasta is tender, stirring occasionally.
9. Stir in beans and dressing; cook 5 min.
10. or until heated through.
11. Remove from heat.
12. Add cheese and parsley; stir.

bacon, onion, garlic, carrots, tomatoes, italian seasoning, ditalini pasta, olive oil, cheese, parsley

Taken from www.kraftrecipes.com/recipes/bean-soup-carrots-pasta-184828.aspx (may not work)