Pasta-Vegetable Soup

• 6 c. water, divided
• 1 1/2 c. chopped onion
• 1 c. dried lentils
• 1 c. sliced carrot
• 1 c. sliced celery
• 1 Tbsp. brown sugar
• 1/2 tsp. dried whole basil
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried whole oregano
• 1/2 tsp. dried whole thyme
• 1/2 tsp. pepper
• 3 cloves garlic, crushed
• 1 bay leaf
• 3 (10 1/2 oz.) cans low-sodium chicken broth
• 1 (28 oz.) can whole tomatoes, undrained and chopped
• 1 (9 oz.) pkg. frozen cut green beans, thawed
• 1 (6 oz.) can tomato paste
• 1/4 c. white wine vinegar
• 1 c. small seashell macaroni, uncooked
• 1 c. plus 1 Tbsp. grated Romano cheese

1. Combine 4 cups water and next 16 ingredients in a large Dutch oven; bring to a boil.
2. Cover, reduce heat and simmer 45 minutes. Add remaining 2 cups water and vinegar; bring to a boil.
3. Stir in macaroni and cook an additional 8 minutes; discard bay leaf. Ladle into soup bowls; top with cheese.
4. Yield: 17 cups.

water, onion, lentils, carrot, celery, brown sugar, basil, marjoram, oregano, thyme, pepper, garlic, bay leaf, chicken broth, tomatoes, green beans, tomato paste, white wine vinegar, macaroni, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=907309 (may not work)