Yield: 1 serving

•  8

  cups chicken broth

   
•  1 ½

  cups very finely-chopped onion

   
•  1

  cup finely-diced carrots

   
•  1

  cup finely-dived celery

   
•  3

  cloves minced garlic

   
•  1

  teaspoon olive oil

   
•  1

  tablespoon brown sugar

   
•  1

  teaspoon dried basil or more to taste (or 1 tbspn fresh basil)

   
•  ¼

  cup chopped fresh parsley

   
•  ½

  teaspoon marjoram

   
•  ½

  teaspoon oregano

   
•  ½

  teaspoon thyme

   
•  ½

  teaspoon freshly-ground black pepper

   
•  1

  teaspoon salt

   
•  1

  bay leaf

   
•  2

  cans diced tomatoes (1 may be Rotel)

   
•  4

  sundried tomatoes - (to 5) (optional), reconstituted, and diced

   
•  2

  tablespoons tomato paste

   
•  ¼

  cup white wine vinegar

   
•  1

  cup lentils

   
•  

  Vermicelli or thin spaghetti broken short lengths

   
•  1

  can Great Northern beans - (15 to 16 oz)