Italian Vegetable Soup

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.


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