Slow-Cooked Winter Vegetable Soup

• 1 large sweet potato (12 oz.), peeled, cut into 1/2-inch chunks
• 1 red potato (8 oz.), peeled, cut into 1/2-inch chunks
• 2 carrots, peeled, sliced Target 2 lb For $3.00 thru 02/06
• 1 large red pepper, coarsely chopped
• 1 can (15 oz.) cannellini beans, rinsed
• 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 1/4 cup KRAFT Tuscan House Italian Dressing
• 1/4 cup chopped fresh parsley
• 1/2 tsp. ground black pepper
• 1 cup KRAFT Shredded Italian* Five Cheese Blend

1. Place vegetables and beans in slow cooker.
2. Add broth and dressing; cover with lid.
3. Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours).
4. Remove 1-1/2 cups vegetables with slotted spoon; place in blender.
5. Use ladle to remove 3/4 cup broth; add to blender.
6. Blend until smooth; return to slow cooker.
7. Stir in parsley and black pepper.
8. Serve topped with cheese.

sweet potato, red potato, carrots, red pepper, cannellini beans, chicken broth, italian dressing, parsley, ground black pepper, italian

Taken from www.kraftrecipes.com/recipes/slow-cooked-winter-vegetable-soup-156290.aspx (may not work)