Meals Matter

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Contributed By: bluther
Quick Cooking

For a vegetarian version, substitute vegetable broth for the chicken broth

Ingredients

2 cans (14-1/2 oz each) reduced-sodium chicken 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 teaspoon Italian seasoning

1/8 teaspoon Pepper

1/2 cup Small shell pasta, cooked and drained

1 can (14-1/2 oz) diced tomatoes, undrained

Preparation

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 before serving.

Yield: 6 servings

Cook's Notes

One serving = 1 cup

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