Instructions: In 1 1/2-quart nonstick saucepan combine onion, broth mix, and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients except kidney beans, macaroni, and cheese and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes.

Add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan. Puree in blender in two batches. Return to saucepan, add reserved vegetables, kidney beans, and macaroni, and heat. Top each serving with half of the cheese.

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