Italian Vegetable Soup

From Quick Cooking Sept 2001

• Ready In: 40 mins
• Serves: 6

Ingredients

• 2 (14 1/2ounce) 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 1/2ounce) can diced tomatoes, undrained

Directions

1. In large saucepan combine first nine ingredients and bring to a boil.
2. Reduce heat, cover and simmer for 20 minutes or until veggies are tender.
3. Add cooked pasta and tomatoes and heat through.
4. Discard bay leaf before serving.