Pasta Vegetable Soup – Eat With Your Eyes


Ingredients: 1 1/2 teaspoons Basil, crumbled,1/2 teaspoon black pepper,1 tablespoon brown sugar, packed,1 28 oz can whole tomatoes, undrained/crushed,1 cup carrot, sliced,1 cup celery, sliced,3 chicken broth,,1 Clove (large) garlic, minced,1 9 oz pkg green beans, frozen,1 cup macaroni, uncooked,1/2 teaspoon marjoram,1 medium Onion, chopped,1 1/2 teaspoons Oregano, crumbled,1 cup Grated Parmesan cheese,1/2 teaspoon thyme,1 6 oz can tomato paste,1 1/2 quarts Boiling water

  1. 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.
  2. 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.


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