Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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