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: