Pasta-vegetable soup

17 Servings

Ingredients

Quantity Ingredient
6 cups Water -- divided
1½ cup Chopped onion
1 cup Dried lentils
1 cup Sliced carrot
1 cup Sliced celery
1 tablespoon Brown sugar
½ teaspoon Dried whole basil
½ teaspoon Dried marjoram
½ teaspoon Dried whole oregano
½ teaspoon Dried whole thyme
½ teaspoon Pepper
3 Cloves garlic -- crushed
1 Bay leaf
31½ ounce Low-sodium chicken broth --
(3 cans)
28 ounces Wh tomatoes -- (1 can)
Undrained and chopped
9 ounces Frozen cut green beans -- (1
Package) thawed
6 ounces Tomato paste -- (1 can)
¼ cup White wine vinegar
1 cup Small seashell macaroni --
Uncooked
1 cup Grated Romano cheese
1 tablespoon Grated Romano cheese

Directions

Combine 4 cups water and next 16 ingredients in a large Dutch oven; bring to a boil.

Cover, reduce heat, and simmer 45 minutes. Add remaining 2 cups water and vinegar; bring to a boil. Stir in macaroni, and cook an additional 8 minutes; discard bay leaf. Yield: 17 cups (serving size: 1 cup soup plus 1 tablespoon cheese).

Recipe By : Cooking Light, Nov/Dec 1993, page 122 From: Date:

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