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Ingredients: 0 Water, divided 1 1/2 Cup(s) Chopped onion 1 Cup(s) Sliced carrot 1 Cup(s) Chopped celery 1 Cup(s) Dried lentils 1/2 Cup(s) Chopped red bell pepper 1 Tablespoon(s) Tofu, pressed 1/2 Teaspoon(s) Dried whole basil 1/2 Teaspoon(s) Dried whole marjoram 1/2 Teaspoon(s) Dried whole oregano 1/2 Teaspoon(s) Dried whole thyme 1/2 Teaspoon(s) Pepper 3 Can(s) Low-sodium chicken broth 10-1/2 ounce cans 1 Can(s) Whole tomatoes (28-oz can) undrained and chopped 1 Package(s) Frozen Italian green beans 9-oz package 1 Can(s) Tomato pasta (6-oz can) 3 Cloves garlic; minced 1 Bay leaf 1 Cup(s) Orzo; uncooked (rice-shaped pasta) 1/4 Cup(s) White wine vinegar 1 Cup(s) Seasoned croutons plus 1 tablespoon Directions: Combine 4 cups water and next 17 ingredients (onion, carrot, celery, lentils, bell pepper, sugar, basil, marjoram, oregano, thyme, pepper, chicken broth, tomatoes, green beans, tomato paste, garlic, and bay leaf) in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 30 minutes, stirring occasionally. Add remaining 2 cups water, orzo, and vinegar; cover and simmer an additional 30 minutes or until lentils are tender, stirring occasionally. Discard bay leaf. Ladle into soup bowls; top with croutons.
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