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Italian Vegetable Soup 5 Recipe

Ingredients
  • 2 cans each) chicken broth (14 1/2 ounce cans)
  • 1 potato, peeled and cubed (medium)
  • 1 onion, chopped (medium)
  • 1 carrot, chopped (medium)
  • 1 stalk celery, 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 diced tomatoes, undrained (14 1/2 ounce can)
Directions
In a large saucepan, combine everything but the pasta and tomatoes. 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.
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