Pasta Vegetable Soup Recipe
Yield: 10 servingsRecipe by luhu.jp
Ingredients:
6 cup: Water, divided
1 cup: Onion, chopped
1 cup: Carrot, sliced
1 cup: Celery, sliced
1 tbsp: Brown sugar, packed
1/2 tsp: Basil,
1/2 tsp: Marjoram,
1/2 tsp: Oregano,
1/2 tsp: Thyme,
1/2 tsp: Black pepper,
3 centiliter: Garlic, crushed
3: 10 1/2 cans chicken broth,
1: 28 oz can whole tomatoes, undrained
1: 9 oz pkg green beans, frozen thawed
1 6 oz can: tomato paste,
1 cup: Macaroni, uncooked
1 cup: Parmesan cheese,
Directions:
Recipe by: Cooking Light Magazine Preparation Time: 1:00
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.
Source from luhu.jp
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.
Source from luhu.jp