Italian recipes

Pasta Vegetable Soup

Course : Italian
Source: Cooking Light Magazine
Serves: 10

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Ingredients:

6 cups water -- divided

1 cup onion -- chopped

1 cup carrot -- sliced

1 cup celery -- sliced

1 tablespoon brown sugar -- packed

1/2 teaspoon basil

1/2 teaspoon marjoram

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon black pepper

3 cloves garlic -- crushed

3 cans chicken broth

28 ounces whole tomatoes -- undrained/crushed

9 ounces green beans -- frozen

6 ounces tomato paste

1 cup macaroni -- uncooked

1 cup parmesan cheese

Preparation / Directions:

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.

Pasta Vegetable Soup

Ingredients:

Preparation / Directions:

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