Heat vinaigrette in Dutch oven on medium heat. Add carrots and onions; cook 4 to 5 min. or until crisp-tender, stirring frequently.
Stir in broth and macaroni. Bring to boil; cook 5 min., stirring occasionally.
Add beans, tomatoes and crushed pepper; stir. Cook 5 min. or until macaroni is tender and soup is heated through, stirring frequently.
Stir in 1/2 cup cheese; top with remaining cheese.
Sprinkle with 2 Tbsp. chopped fresh parsley before serving.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.