This is a really easy Taste of Home recipe. I doubled it so that there would be plenty for lunches during the week.
2 (14 1/2 oz each) cans 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 (didn’t have any so left it out)
1 teaspoon Italian seasoning
1/8 teaspoon pepper
1/2 cup small shell pasta, cooked and drained (unless putting in crock pot then leave uncooked) (I used elbow macaroni)
1 (14 1/2 oz) can diced tomatoes, undrained
1 In a large saucepan, combine broth, vegetables, bay leaf, Italian seasoning and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 – 20 minutes or until vegetables are crisp tender.
2 Add pasta and tomatoes and heat through. Discard bay leaf.
(Or you can put all ingredients into a crock pot except the uncooked pasta and cook on high for 3 – 4 hours or on low for 6 – 8 hours. Add uncooked pasta last 30 minutes of cooking time.)
Yield 6 servings, 1 serving = 1 cup and about 108 calories