Recipe - Pasta Vegetable Soup

6 cup Water divided
1 cup Onion chopped
1 cup Carrot cut or sliced up
1 cup Celery cut or sliced up
1 tablespoon Brown sugar packed
One half teaspoon Basil
One half teaspoon Marjoram
One half teaspoon Oregano
One half teaspoon Thyme
One half teaspoon Black pepper
3 Cloves garlic crushed
3 10 One half cans
1 28 ounce can
Undrained/crushed
1 9 ounce pkg
1 6 ounce can
1 cup Macaroni uncooked
1 cup Parmesan cheese
Chicken broth
Whole tomatoes
Green beans frozen
Tomato paste

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