Pasta e Fagioli Recipe

Name: Pasta e Fagioli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings, 1 cup (250 mL) each
Ingredients: 3 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing; 2 carrots, chopped; 1 onion, chopped; 2-1/2 cups 25%-less-sodium vegetable broth; 1 cup elbow macaroni, uncooked; 1 can (19 fl oz/540 mL) no-salt-added white kidney beans, rinsed; 1 can (540 mL) diced tomatoes with garlic and olive oil, undrained; 1/4 tsp. crushed red pepper; 1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided

Ingredients

3 Tbsp. Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
2 carrots, chopped
1 onion, chopped
2-1/2 cups 25%-less-sodium vegetable broth
1 cup elbow macaroni, uncooked
1 can (19 fl oz/540 mL) no-salt-added white kidney beans, rinsed
1 can (540 mL) diced tomatoes with garlic and olive oil, undrained
1/4 tsp. crushed red pepper
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese, divided

PREP TIME 15m	COOK TIME 15m	TOTAL TIME 30m
YIELD 6 servings, 1 cup (250 mL) each

Instructions

1. Heat dressing in Dutch oven on medium heat. Add carrots and onions; cook 4 to 5 min. or until softened, stirring frequently.
2. Stir in vegetable broth and macaroni. Bring to boil; cook 5 min., stirring occasionally.
3. Add beans, tomatoes and crushed pepper; stir. Cook 5 min. or until macaroni is tender and soup is heated through, stirring frequently.
4. Stir in 1/2 cup cheese; top with remaining cheese.

Dinner