Italian Vegetable Soup
photo by breezermom
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 (14 1/2 ounce) cans low-sodium low-fat chicken broth
- 1 medium potato, peeled and cubed
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery rib, chopped
- 1⁄2 cup frozen peas
- 1 bay leaf
- 1 teaspoon italian seasoning
- 1⁄4 teaspoon pepper
- 1⁄2 cup small shell pasta, cooked and drained
- 1 (14 1/2 ounce) can diced tomatoes, undrained
directions
- In large saucepan combine first nine ingredients and bring to a boil.
- Reduce heat, cover and simmer for 20 minutes or until veggies are tender.
- Add cooked pasta and tomatoes and heat through.
- Discard bay leaf before serving.
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Reviews
-
What I love the most about this other than the fact that it's delicious, is that it's so LF/LC. Just an added bonus to a great soup for the winter months here in Michigan. I omitted the potato because I was using medium size shell pasta. And, I had to add salt and some garlic powder. This was strictly preference. A great find for me as I eat soup for most noon day meals before returning to my bus. Thanks friend!! Made for 123Hits~
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Yum yum yum! Made this for 2013 Zaar Chef Alphabet Soup tag game and I did use homemade chicken broth, added some garlic and had some left over pasta which I put into the bowl and but the hot soup on top (that way the pasta didn't get mushy) but otherwise followed the directions. I love vegetables of every kind and this is so easy, tasty and good for you too. Thank you for posting.
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