Pasta-Vegetable Soup - cooking recipe

Ingredients

6 c. water, divided
1 1/2 c. chopped onion
1 c. dried lentils
1 c. sliced carrot
1 c. 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 cloves garlic, crushed
1 bay leaf
3 (10 1/2 oz.) cans low-sodium chicken broth
1 (28 oz.) can whole tomatoes, undrained and chopped
1 (9 oz.) pkg. frozen cut green beans, thawed
1 (6 oz.) can tomato paste
1/4 c. white wine vinegar
1 c. small seashell macaroni, uncooked
1 c. plus 1 Tbsp. grated Romano cheese

Preparation

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. Ladle into soup bowls; top with cheese.
Yield: 17 cups.