Pasta-Vegetable Soup
| Yield: | 17 Servings |
| Categories: |
| 6 | c | Water; divided |
| 1 1/2 | c | Chopped onion |
| 1 | c | Dried lentils |
| 1 | c | Sliced carrot |
| 1 | c | Sliced celery |
| 1 | tb | Brown sugar |
| 1/2 | ts | Dried whole basil |
| 1/2 | ts | Dried marjoram |
| 1/2 | ts | Dried whole oregano |
| 1/2 | ts | Dried whole thyme |
| 1/2 | ts | Pepper |
| 3 | Cloves garlic; crushed | |
| 1 | Bay leaf | |
| 31 1/2 | oz | Low-sodium chicken broth; (3 cans) |
| 1 | 28 ounce wh tomatoes; (1 can) | |
| Undrained and chopped | ||
| 9 | oz | Frozen cut green beans; (1 package) thawed |
| 6 | oz | Tomato paste; (1 can) |
| 1/4 | c | White wine vinegar |
| 1 | c | Small seashell macaroni; uncooked |
| 1 | c | Grated Romano cheese |
| 1 | tb | Grated Romano cheese |
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