Recipe for Pasta-Vegetable Soup 
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Yield:
17 Servings
Ingredients:
Amount Ingredient
6 cup Water, divided
1/2 cup Chopped onion
1 cup Dried lentils
1 cup Sliced carrot
1 cup Sliced celery
1 tbl 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 x Cloves garlic, crushed
1 x Bay leaf
1/2 oz Low-sodium chicken broth, (3 cans)
1 x 28 ounce wh tomatoes, (1 can)
Undrained and chopped
9 oz Frozen cut green beans, (1 package) thawed
6 oz Tomato paste, (1 can)
1/4 cup White wine vinegar
1 cup Small seashell macaroni, uncooked
1 cup Grated Romano cheese
Instructions:
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).

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