Recipe - Pasta-Vegetable Soup

6 cup Water; divided
1 One half cup Chopped onion
1 cup Dried lentils
1 cup Sliced carrot
1 cup Sliced celery
1 tablespoon Brown sugar
One half teaspoon Dried whole basil
One half teaspoon Dried marjoram
One half teaspoon Dried whole oregano
One half teaspoon Dried whole thyme
One half teaspoon Pepper
3 Cloves garlic; crushed
1 Bay leaf
31 One half ounce Lowsodium chicken broth;
(3 cans)
1 28 ounce wh tomatoes; (1
can)
Undrained and chopped
9 ounce Frozen cut green beans; (1
package) thawed
6 ounce Tomato paste; (1 can)
One fourth cup White wine vinegar
1 cup Small seashell macaroni;
uncooked
1 cup Grated Romano cheese
1 tablespoon Grated Romano cheese

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 MCRecipe Digest V1 #172

Date: Sun, 28 Jul 1996 19:45:50 0400

From: TheCookie@aol.com