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.