Zesty and Tasty Minestrone

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) (or use some canned carrots)
1 can (14.5 oz) diced tomatoes, undrained
1 can (19 oz) red kidney beans, drained and rinsed
2 cans (14 oz each) vegetable broth or beef broth
2 cups water
1-3 teaspoons of Italian seasoning, according to taste
1 1/2 cups small shell macaroni, uncooked (I use a can of drained black beans instead)
1/2 cup grated parmesan cheese

Heat dressing in large nonstick skillet on medium-high heat. Add onions, celery and carrots; cook 2 minutes or until crisp-tender, stirring occasionally. Spoon into slow cooker. Add tomatoes, beans, broth, water and Italian seasoning; sir. Cover with lid and simmer. Recipe says cook for 6 hours on low or 3 hours on high. I just generally simmer it 30 or 45 minutes on the stove. If you use the macaroni, add it last and simmer until it is just cooked. Sprinkle cheese on individual servings. Makes about 8 cups of soup.