Yield: 17 Servings
Measure | 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 \N | Cloves garlic -- crushed |
1 \N | Bay leaf |
31½ ounce | Low-sodium chicken broth -- |
\N \N | (3 cans) |
28 ounces | Wh tomatoes -- (1 can) |
\N \N | Undrained and chopped |
9 ounces | Frozen cut green beans -- (1 |
\N \N | Package) thawed |
6 ounces | Tomato paste -- (1 can) |
¼ cup | White wine vinegar |
1 cup | Small seashell macaroni -- |
\N \N | Uncooked |
1 cup | Grated Romano cheese |
1 tablespoon | 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).
Recipe By : Cooking Light, Nov/Dec 1993, page 122 From: Date: