Cheesy Garden Vegetable Soup with Pasta

• 3 carrots, sliced
• 1 bell pepper, any color, chopped Target 1 pkg For $2.99 thru 02/06
• 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

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

carrots, bell pepper, zucchini, oil, salt, kidney beans, chicken broth, water, env, bitesize pasta, velveeta

Taken from www.kraftrecipes.com/recipes/cheesy-garden-vegetable-soup-pasta-152025.aspx (may not work)