Title: Pasta-Vegetable Soup
Categories:
Yield: 17 Servings

6 c Water; divided
1 1/2 c Chopped onion
1 c Dried lentils
1 c Sliced carrot
1 c Sliced celery
1 tb Brown sugar
1/2 ts Dried whole basil
1/2 ts Dried marjoram
1/2 ts Dried whole oregano
1/2 ts Dried whole thyme
1/2 ts Pepper
3 Cloves garlic; crushed
1 Bay leaf
31 1/2 oz Low-sodium chicken broth;
-(3 cans)
1 28 ounce wh tomatoes; (1
-can)
Undrained and chopped
9 oz Frozen cut green beans; (1
-package) thawed
6 oz Tomato paste; (1 can)
1/4 c White wine vinegar
1 c Small seashell macaroni;
-uncooked
1 c Grated Romano cheese
1 tb Grated Romano cheese

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).
Posted to MC-Recipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:50 -0400

From: TheCookie@aol.com