Italian Vegetable Soup Recipe

By gbvampy1

Ingredients

• 2 2 2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
• 1 1 1 medium potato, peeled and cubed
• 1 1 1 medium onion, chopped
• 1 1 1 medium carrot, chopped
• 1 1 1 celery rib, chopped
• 1/2 1/2 1/2 cup frozen peas
• 1 1 1 bay leaf
• 1 1 1 teaspoon Italian seasoning
• 1/8 1/8 1/8 teaspoon pepper
• 1/2 1/2 1/2 cup small shell pasta, cooked and drained
• 1 1 1 can (14-1/2 ounces) diced tomatoes, undrained

Preparation

Step 1

In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes; heat through. Discard bay leaf