Title: Pasta Vegetable Soup
Categories: Vegetables
Yield: 10 Servings

6 c Water -- divided
1 c Onion -- chopped
1 c Carrot -- sliced
1 c Celery -- sliced
1 tb Brown sugar -- packed
1/2 ts Basil
1/2 ts Marjoram
1/2 ts Oregano
1/2 ts Thyme
1/2 ts Black pepper
3 Cloves garlic -- crushed
3 10 1/2 cans
1 28 oz can
Undrained/crushed
1 9 oz pkg
1 6 oz can
1 c Macaroni -- uncooked
1 c Parmesan cheese
Chicken broth
Whole tomatoes --
Green beans -- frozen
Tomato paste

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.

Recipe By : Cooking Light Magazine

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip