Pasta-vegetable Soup Recipe

Pasta-vegetable Soup Recipe

Yield: 17 Servings
Recipe by luhu.jp

Ingredients:
6 cup: Water, divided
1 1/2 cup: Chopped onion,
1 cup: Dried lentils,
1 cup: Sliced carrot,
1 cup: Sliced celery,
1 tbsp: Brown sugar,
1/2 tsp: Dried whole basil,
1/2 tsp: Dried marjoram,
1/2 tsp: Dried whole oregano,
1/2 tsp: Dried whole thyme,
1/2 tsp: Pepper,
3 Cloves: garlic, crushed
1: Bay leaf,
31 1/2 ounce: Low-sodium chicken broth --,
, 3 cans
28 ounce: Wh tomatoes, (1 can)
Undrained and chopped,
9 ounce: Frozen cut green beans, (1
Package) thawed,
6 ounce: Tomato paste, (1 can)
1/4 cup: White wine vinegar,
1 cup: Small seashell macaroni --,
Uncooked,
1 cup: Grated Romano cheese,
1 tbsp: Grated Romano cheese,

Directions:

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).

Recipe By : Cooking Light, Nov/Dec 1993, page 122

From: Date:


Source from luhu.jp