Pasta Vegetable Soup

Pasta Vegetable Soup

Pasta Vegetable Soup

45 minutes

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Details
  • Serving Size:   10
  • Weight Watchers:   3 Points
Cuisine
  • antipasti
  • soup
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
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
Instructions

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.

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