Since it’s still winter – and really cold!! – how about a nice, hot soup? This one is super easy!
Italian Vegetable Soup
2 cans (14.5 oz.each) reduced-sodium chicken or vegetable broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 Tbsp. Italian seasoning
1/8 tsp. pepper
1/2 cup small shell pasta, cooked and drained
1 can (14.5 oz.) diced tomatoes, undrained
In a large saucepan, combine 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. yield: 6 servings.