Creamy Minestrone

• 2 Tbsp. olive oil
• 2 zucchini, quartered lengthwise, then cut crosswise into 1/2-inch-thick slices
• 2 red peppers, chopped
• 1 onion, chopped
• 4 cups coleslaw blend (cabbage slaw mix)
• 3 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
• 1 cup elbow macaroni, uncooked
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. milk
• 1 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• 1 can (19 oz.) cannellini beans, rinsed
• 1/2 cup KRAFT Grated Parmesan Cheese

1. Heat oil in stockpot on medium-high heat.
2. Add zucchini, peppers and onions; cook and stir 8 min.
3. or until crisp-tender, adding cabbage for the last 6 min.
4. Stir in broth.
5. Bring to boil.
6. Add macaroni; simmer on medium-low heat 10 min.
7. or until macaroni is tender.
8. Meanwhile, mix cream cheese spread, milk and seasonings until blended.
9. Add cream cheese mixture, beans and Parmesan to soup; mix well.
10. Cook and stir 5 min.
11. or until heated through.

olive oil, zucchini, red peppers, onion, cabbage slaw, chicken broth, elbow macaroni, philadelphia cream cheese, milk, italian seasoning, garlic powder, cannellini beans, parmesan cheese

Taken from www.kraftrecipes.com/recipes/creamy-minestrone-155919.aspx (may not work)