Italian Vegetable Soup - cooking recipe

Ingredients

2 cans (14 1/2 oz. each) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 c. frozen peas
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 c. small shell pasta, cooked and drained
1 c. (14 1/2 oz) diced tomatoes, undrained

Preparation

In a large saucepan, combine the first nine ingredients. Bring to a boil.
Reduce heat; cover and simmer for 15 - 20 minutes or until vegetable are crisp-tender.
Add the pasta and tomatoes; heat through.
Discard bay leaf before serving.
Yield: 6 servings.