4 c. low-sodium chicken broth
4 c. water
1 c. dry lentils, rinsed
28 oz. can whole tomatoes, chopped and with their juice
6 oz. tomato paste
1 tbsp. brown sugar
1 c. each sliced carrots and chopped celery
9 oz. pkg. frozen Italian green beans
1 lg. onion
3 cloves garlic, minced
1 c. dry (uncooked) sm. pasta, such as tubettini
1 bay leaf
1/2 tsp. each basil, oregano, thyme, black pepper and marjoram
1/4 c. wine vinegar

In large pot combine broth, water, lentils, tomatoes, tomato paste, brown sugar, vegetables and garlic. Bring to a boil; lower heat. Cover pot; simmer for 30-45 minutes. Add about 2 more cups of water, pasta, spices and vinegar and simmer for about 30 minutes more. Remove bay leaf before serving. Yield: 14 cups.