Pasta Vegetable Soup

Recipe Ingredients

6 cups	1422ml	Water - divided
1 cup	62g / 2.2oz	Onion - chopped
1 cup	110g / 3.9oz	Carrot - sliced
1 cup	110g / 3.9oz	Celery - sliced
1 tablespoon	15ml	Brown sugar - packed
1/2 teaspoon	2.5ml	Basil
1/2 teaspoon	2.5ml	Marjoram
1/2 teaspoon	2.5ml	Oregano
1/2 teaspoon	2.5ml	Thyme
1/2 teaspoon	2.5ml	Black pepper
3		Garlic - crushed
3		Chicken broth - ¥
1		Whole tomatoes - undrained/crushed
1		Green beans - frozen
1		Tomato paste
1 cup	237ml	Macaroni - uncooked
1 cup	146g / 5.1oz	Parmesan cheese

Recipe Instructions

In a large sauce pan, combine 4 cups water, onion, carrot, celery, brown sugar, basil, marjoram, oregano, thyme, pepper, garlic, chicken broth, tomatoes, beans, and tomato paste then bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add remaining 2 cups water; bring to a boil. Stir in macaroni, and cook an additional 8 minutes. Ladle into soup bowls; top with Parmesan cheese.

Source:
Cooking Light Magazine

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