Bring all ingredients except pasta and Parmesan to boil in Dutch oven or large deep skillet on medium-high heat, stirring occasionally.
Simmer on medium-low heat 15 to 20 min. or until carrots are crisp-tender, stirring occasionally. Meanwhile, cook pasta as directed on package, omitting salt.
Drain pasta. Add pasta and Parmesan to soup; stir.
Kraft Kitchen Tips!
Substitute elbow macaroni for the farfalle.
Calories From Fat
% Daily Value
Fat 1 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 390 mg
Carbohydrate 14 g
Fibre 2 g
Sugars 7 g
Protein 4 g
14 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.