Italian Vegetable Soup - cooking recipe

Ingredients

2 cans chicken broth
1 medium onion, chopped
1 celery rib, chopped
1 bay leaf
1/8 tsp. pepper
1 can diced tomatoes (undrained)
1 medium potato, peeled and cubed
1 medium carrot, chopped
1/2 c. frozen peas
1 tsp. Italian seasoning
1/2 c. small shell pasta, cooked and drained

Preparation

In a large saucepan, combine broth, potatoes, onion, carrot, celery, peas, bay leaf, Italian seasoning and pepper.
Bring to a boil.
Reduce heat; cover and simmer for 15 to 20 minutes or until vegetables are crisp-tender.
Add the pasta and tomatoes.
Heat through.
Discard bay leaf before serving.
Yields 6 servings.