QueenBeeGrannyJean
03-15-2007, 07:48 PM
Makes: 8 servings, about 1 cup each
1/4 cup KRAFT Zesty Italian Dressing
1 cup chopped onions (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped carrots (about 1 medium)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, drained, rinsed
2 cans (14 oz. each) vegetable broth
2 cups water
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
1/2 cup KRAFT 100% Grated Parmesan Cheese
HEAT dressing in large nonstick skillet on medium-high heat. Add onions,
celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally.
Spoon into slow cooker. Add tomatoes, beans,
broth, water and Italian seasoning; stir. Cover with lid.
COOK on LOW for 6 hours (or on HIGH for 3 hours).
STIR in macaroni; cook 10 to 15 min. or until macaroni is tender.
Sprinkle with cheese just before serving.
1/4 cup KRAFT Zesty Italian Dressing
1 cup chopped onions (about 1 medium)
1/2 cup chopped celery (about 1 stalk)
1/2 cup chopped carrots (about 1 medium)
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (19 oz.) red kidney beans, drained, rinsed
2 cans (14 oz. each) vegetable broth
2 cups water
1 tsp. Italian seasoning
1-1/2 cups small shell macaroni, uncooked
1/2 cup KRAFT 100% Grated Parmesan Cheese
HEAT dressing in large nonstick skillet on medium-high heat. Add onions,
celery and carrots; cook 2 min. or until crisp-tender, stirring occasionally.
Spoon into slow cooker. Add tomatoes, beans,
broth, water and Italian seasoning; stir. Cover with lid.
COOK on LOW for 6 hours (or on HIGH for 3 hours).
STIR in macaroni; cook 10 to 15 min. or until macaroni is tender.
Sprinkle with cheese just before serving.