Heat dressing in large saucepan on medium heat. Add onions and garlic; cook and stir 5 min. or until tender.
Add all remaining ingredients except cheese; stir. Bring to boil; simmer on medium-low heat 25 min. or until vegetables are tender, stirring occasionally.
Remove and discard bay leaf. Stir cheese into soup.
Kraft Kitchen Tips!
Garnish soup with 1 Tbsp. coarsely chopped fresh parsley just before serving.
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat just before serving.
Stir 2 cups loosely packed baby spinach leaves into soup for the last 2 min. of the cooking time.
Calories From Fat
% Daily Value
Fat 3 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 490 mg
Carbohydrate 17 g
Fibre 3 g
Sugars 4 g
Protein 4 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.