In large soup pot combine everything except pasta, vinegar, and black pepper; bring to a boil over high heat; reduce heat to low and simmer, partially covered until carrots are tender crisp, stirring occasionally.
Add pasta and cook until tender, about 10 minutes.
Stir in vinegar and season with pepper. Serve in warm bread bowls if desired.
Nutrition: One serving provides approximately: 10 g protein, 40 g carbohydrates, 6 g fiber, 1.5 g fat (0 g saturated), 0 mg cholesterol, 35 mcg folate, 3.5 mg iron and 1040 mg sodium (which could be reduced by following the “TIP” given above)
Source: Wheat Foods Council