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Pasta Vegetable Soup

17 Servings, 2 points

(Serving Size: 1 C. soup plus 1 T. cheese).



6 C. water, divided

1 1/2 C. chopped onion

1 C. dried lentils

1 C. sliced carrot

1 C. sliced celery

1/2 t. dried whole basil

1/2 t. dried marjoram

1/2 t. dried whole oregano

1/2 t. dried whole thyme

1/4 t. pepper

3 cloves garlic, crushed

1 bay leaf

3 (10-1/2-oz.) cans low sodium chicken broth

1 (28-oz.) can whole tomatoes, undrained & chopped

1 (9-oz.) package frozen cut green beans, thawed

1 (6-oz.) can tomato paste

1 C. small seashell macaroni, uncooked

1 C. plus 1 T. grated Romano cheese



Combine 4 cups water & next 15 ingredients in a large soup pot or Dutch oven; bring to a boil. Cover, reduce heat, & simmer 45 minutes. Add remaining 2 cups water; bring to a boil. Stir in macaroni, heat until macaroni is cooked.



keywords: soup