Name: Pasta-Vegetable Soup
Ingredients: 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

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CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Dutch		17	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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