Mac and Cheese Minestrone

• 1 (14 ounce) package Del Monte Recipe Ready Mirepoix Soup Starter
• 1 (48 ounce) box Market Pantry Reduced Sodium Chicken Broth
• 1 (19 ounce) package cauliflower florets, chopped
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 2 cups elbow macaroni
• 1 cup heavy cream
• 1 cup shredded parmesan cheese

1. In a large saucepot, bring the mirepoix, broth, and 2 cups water to a boil.
2. Reduce the heat to simmer until the vegetables are crisp-tender, about 10 minutes.
3. Stir in the cauliflower, beans, and macaroni.
4. Cook, stirring occasionally, until the noodles are just tender, about 8 minutes.
5. Stir in the cream and divide among serving dishes.
6. Top with the cheese and serve.

del monte, chicken broth, cauliflower, cannellini beans, elbow macaroni, heavy cream, parmesan cheese

Taken from www.food.com/recipe/mac-and-cheese-minestrone-509277 (may not work)