Thymely Vegetable Soup with Ziti
| Yield: | 4 Servings |
| Categories: | Soups, Vegetarian, Slow Cooker |
| 2 | c | Water |
| 1 | md | Onion; chopped |
| 1/2 | c | Dried lentils; rinsed |
| 1 | sm | Carrot; thinly sliced |
| 1/4 | ts | Celery seed |
| 1 1/2 | ts | Brown sugar |
| 1/4 | ts | Dried marjoram |
| 1/4 | ts | Dried thyme; leaves |
| 1/8 | ts | Freshly ground black pepper |
| 2 | Cloves garlic; minced | |
| 3 | ts | Vegetarian bouillon; dissolved in |
| 1 2/3 | c | Water; *see note |
| 15 | oz | (1-can) crushed tomatoes; low salt |
| 1/2 | md | Zucchini; cut in half lengthwise and thinly sliced |
| 1/2 | c | Frozen corn |
| 2 | tb | White wine vinegar |
| 1/2 | c | Ziti pasta; dry measure |
| 1/2 | c | Grated Parmesan cheese or Romano cheese |
| French bread; to serve |
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