Pasta vegetable soup

10 servings

Ingredients

Quantity Ingredient
6 cups Water; divided
1 cup Onion; chopped
1 cup Carrot; sliced
1 cup Celery; sliced
1 tablespoon Brown sugar; packed
½ teaspoon Basil
½ teaspoon Marjoram
½ teaspoon Oregano
½ teaspoon Thyme
½ teaspoon Black pepper
3 Cl Garlic; crushed
3 10 1/2 cans chicken broth
1 28 oz can whole tomatoes; undrained
1 9 oz pkg green beans; frozen thawed
1 6 oz can tomato paste
1 cup Macaroni; uncooked
1 cup Parmesan cheese

Directions

Recipe by: Cooking Light Magazine Preparation Time: 1:00 In a large sauce pan, combine 4 cups water, onion, carrot, celery, brown sugar, basil, marjoram, oregano, thyme, pepper, garlic, chicken broth, tomatoes, beans, and tomato paste then bring to a boil.

Cover, reduce heat, and simmer 45 minutes. Add remaining 2 cups water; bring to a boil.

Stir in macaroni, and cook an additional 8 minutes. Ladle into soup bowls; top with Parmesan cheese.

Related recipes