| 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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