Second soup choice for dinner with the fam, recipe from Kraft.

1/4 cup 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 (14 1/2 oz) can diced tomatoes, undrained

1 (19 oz) can red kidney beans, drained and rinsed

2 (14 oz) cans vegetable broth (I used chicken broth)

2 cups water

1 teaspoon Italian seasoning

1 1/2 cups small shell macaroni, uncooked (I used elbow)

1/2 cup grated Parmesan cheese

Heat dressing in skillet on medium high.  Add onions, celery and carrots; cook 2 minutes or until crisp tender, stirring occasionally.  Pour into crock pot.  (I skip this step of precooking the veggies and just add them to the crock pot with everything else.)  Add tomatoes, beans, broth, water and seasoning and stir.  Cook on low for 6 hours or on high for 3 hours.  Stir in macaroni and cook for 10 – 15 minutes or until macaroni is tender.  Sprinkle with cheese before serving.