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Pasta-vegetable soup
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| Artist: |
_ |
| Categories: |
Pastas & Noodles, Soups & Stews |
| Yield: |
17 |
| Rating: |
0 |
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Ingredients:
| 6
| cup | 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
| cl | Garlic, crushed | | 1
| | Bay leaf | | 31 1/2
| oz | Low-sodium chicken broth | | | -(3 cans) | | 1
| | 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
| cup | White wine vinegar | | 1
| cup | Small seashell macaroni | | | -uncooked | | 1
| cup | Grated romano cheese | | 1
| tbsp | Grated romano cheese |
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Procedures:
| 1 | Recipe by: cooking light, nov/dec 1993, page 122 preparation time: 0:15 combine 4 cups water and next 16 ingredients in a large dutch oven; bring to a boil. | | 2 | Cover, reduce heat, and simmer 45 minutes. | | 3 | Add remaining 2 cups water and vinegar; bring to a boil. | | 4 | Stir in macaroni, and cook an additional 8 minutes; discard bay leaf. | | 5 | Yield: 17 cups (serving size: 1 cup soup plus 1 tablespoon cheese). |
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