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LilBinkey

2 Points Pasta-Vegetabale Soup :-)

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Pasta-Vegetable Soup

 

2 Points (serving size: 1 cup soup plus 1 tablespoon cheese)

 

6 cups water -- divided

1 1/2 cups chopped onion

1 cup dried lentils

1 cup sliced carrot

1 cup sliced celery

1 tablespoon brown sugar

1/2 teaspoon dried whole basil

1/2 teaspoon dried marjoram

1/2 teaspoon dried whole oregano

1/2 teaspoon dried whole thyme

1/2 teaspoon pepper

3 cloves garlic -- crushed

1 bay leaf

3 (10 1/2-ounce) cans low-sodium chicken broth

1 (28-ounce) can whole tomatoes -- undrained, and chopped

1 (9-ounce) package frozen cut green beans -- thawed

1 (6-ounce) can tomato paste

1/4 cup white wine vinegar

1 cup small seashell macaroni -- uncooked

1 cup grated Romano cheese

1 tablespoon grated Romano cheese

 

Combine 4 cups water and next 16 ingredients in a large Dutch oven; bring

to a boil.

 

Cover, reduce heat, and simmer 45 minutes. Add remaining 2 cups water and

vinegar; bring to a boil. Stir in macaroni, and cook an additional 8 minutes; discard bay leaf.

 

Per Serving (excluding unknown items): 117 Calories; 3g Fat (19.4%

calories from fat); 9g Protein; 17g Carbohydrate; 6g Dietary Fiber; 7mg

Cholesterol; 189mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1

1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

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