Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pasta-vegetable soup

Yield: 17 Servings

Ingredients:

• 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)
• 28 oz 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

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. Yield: 17 cups (serving size: 1 cup soup plus 1 tablespoon cheese). Recipe By : Cooking Light Nov/Dec 1993 page 122 From: Date:

Web Standards & Support: