Lentil-Pasta Soup

6 c -Water, divided

1 1/2 c Chopped onion

1 c Sliced carrot

1 c Chopped celery

1 c Dried lentils

1/2 c Chopped red bell pepper

1 tb Brown sugar

1/2 ts Dried whole basil

1/2 ts Dried whole marjoram

1/2 ts Dried whole oregano

1/2 ts Dried whole thyme

1/2 ts Pepper

3 cn Low-sodium chicken broth

-10-1/2 ounce cans 1 cn Whole tomatoes (28-oz can)

-undrained and chopped 1 pk Frozen Italian green beans

-9-oz package 1 cn Tomato pasta (6-oz can)

3 Cloves garlic; minced

1 Bay leaf

1 c Orzo; uncooked

-(rice-shaped pasta) 1/4 c White wine vinegar

1 c Seasoned croutons

-plus 1 tablespoon 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.