ITALIAN VEGETABLE SOUP

1 (14.5 oz.) can chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
½ cup frozen peas
1 bay leaf
1 tsp. Italian seasoning
⅛ tsp. pepper
½ cup small shell pasta, cooked and drained
1 (14.5 oz.) can diced tomatoes, (undrained)

In a large pan, combine first 9 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.