Italian Vegetable Soup

Written on August 17th, 2006 by Recipe Lady

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

Nutrient Information
119 Calories
0.5 g Total Fat
0 g Saturated Fat
0 g Polyunsaturated Fat
23 g Carbohydrates
5.5 g Protein
3645 IU Vitamin A
33 mg Vitamin C
77 mg Calcium
552 mg Sodium
1.5 mg Iron
3 g Fiber

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