| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats, Grains | Vegetables | 10 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
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