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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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Now that the weather is turning cooler, this kind of soup sounds especially delicious. Thanks for sharing it with us. I'm going to make it tomorrow.



Get set with the right mind set.

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