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Pasta and Vegetable Soup





6 cups 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
3 cans (10-1/2 oz. each) low-sodium chicken broth
1 can (1-3/4 lb.) whole tomatoes, undrained and chopped
1 pkg. (9 oz.) frozen cut green beans, thawed
1 can (6 oz.) tomato paste
1/4 cup white wine vinegar
1 cup sm. seashell macaroni, uncooked
1 cup grated Romano cheese
1 tbsp. 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. Ladle into soup bowls; top with cheese.

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