Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

In a large saucepan, combined 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 before serving.