*  Exported from  MasterCook  *

                           Pasta Vegetable Soup

Recipe By     : Cooking Light Magazine
Serving Size  : 10   Preparation Time :1:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      c             water -- divided
   1      c             onion -- chopped
   1      c             carrot -- sliced
   1      c             celery -- sliced
   1      tbsp          brown sugar -- packed
     1/2  tsp           basil
     1/2  tsp           marjoram
     1/2  tsp           oregano
     1/2  tsp           thyme
     1/2  tsp           black pepper
   3      cloves        garlic -- crushed
   3      10 1/2 cans   chicken broth
   1      28 oz can     whole tomatoes -- undrained/crushed
   1      9 oz pkg      green beans -- frozen
   1      6 oz can      tomato paste
   1      c             macaroni -- uncooked
   1      c             Parmesan cheese

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 additiona
l 8 minutes.  Ladle into soup bowls; top with Parmesan cheese.






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