Italian Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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