Name: Pasta-Vegetable Soup
Ingredients: 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

Pasta-Vegetable Soup

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Pasta-Vegetable Soup is an impressive dinner. Made with 6 c. water, divided, 1 1/2 c. chopped onion, 1 c. dried lentils, 1 c. sliced carrot and 1 c. sliced celery, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.