| 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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