Italian Garden Vegetable Soup - cooking recipe

Ingredients

1 (14 1/2 ounce) can chicken broth
1 (14 1/2 ounce) can diced tomatoes (with Basil, Garlic, and Oregano, Del Monte brand is good)
1 (15 1/4 ounce) can sweet whole kernel corn, drained
1 (14 1/2 ounce) can peas and carrots, drained
1 (14 1/2 ounce) can French style green beans, drained
1 1/2 cups cooked chicken, cut into bite size pieces

Preparation

Combine broth, undrained tomatoes and remaining ingredients in large saucepan.
Bring to a boil; reduce heat, and simmer, uncovered, for 3 minutes or until heated through.
Serve with Parmesan cheese, if desired.