Pasta-Vegetable Soup
["6 c. water, divided", "1 1/2 c. chopped onion", "1 c. dried lentils", "1 c. sliced carrot", "1 c. sliced celery", "1 Tbsp. brown sugar", "1/2 tsp. dried whole basil", "1/2 tsp. dried marjoram", "1/2 tsp. dried whole oregano", "1/2 tsp. dried whole thyme", "1/2 tsp. pepper", "3 cloves garlic, crushed", "1 bay leaf", "3 (10 1/2 oz.) cans low-sodium chicken broth", "1 (28 oz.) can whole tomatoes, undrained and chopped", "1 (9 oz.) pkg. frozen cut green beans, thawed", "1 (6 oz.) can tomato paste", "1/4 c. white wine vinegar", "1 c. small seashell macaroni, uncooked", "1 c. plus 1 Tbsp. 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. Ladle into soup bowls; top with cheese.", "Yield: 17 cups."]
["water", "onion", "lentils", "carrot", "celery", "brown sugar", "basil", "marjoram", "oregano", "thyme", "pepper", "garlic", "bay leaf", "chicken broth", "tomatoes", "green beans", "tomato paste", "white wine vinegar", "macaroni", "Romano cheese"]