Ingredients
| 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 |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
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.
Similar Recipes
soups, vegetable soup