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

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