*  Exported from  MasterCook  *

                            Lentil-Pasta Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          -Water -- divided
   1 1/2  cups          Chopped onion
   1      cup           Sliced carrot
   1      cup           Chopped celery
   1      cup           Dried lentils
     1/2  cup           Chopped red bell pepper
   1      tablespoon    Brown sugar
     1/2  teaspoon      Dried whole basil
     1/2  teaspoon      Dried whole marjoram
     1/2  teaspoon      Dried whole oregano
     1/2  teaspoon      Dried whole thyme
     1/2  teaspoon      Pepper
   3      cans          Low-sodium chicken broth -- 10-1/2 ounce cans
   1      can           Whole tomatoes (28-oz can) -- undrained and choppe
   1      package       Frozen Italian green beans -- 9-oz package
   1      can           Tomato pasta (6-oz can)
   3                    Cloves garlic -- minced
   1                    Bay leaf
   1      cup           Orzo -- uncooked
                        pasta)
     1/4  cup           White wine vinegar
   1      cup           Seasoned croutons -- plus 1 tablespoon

Combine 4 cups water and next 17 ingredients (onion, carrot, celery, lentils, bell pepper, 
sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, green beans,
 tomato paste, garlic, and bay leaf) in a large Dutch oven.  Bring to a boil; cover, reduce
 heat, and simmer 30 minutes, stirring occasionally.  Add remaining 2 cups water, orzo
, and vinegar; cover and simmer an additional 30 minutes or until lentils are tender, stirring 
occasionally.  Discard bay leaf.  Ladle into soup bowls; top with croutons.

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