Italian Vegetable Soup 7 Recipe

Heat oil in Dutch oven. Add onion and bell pepper. Cook and stir over medium-high heat 3 minutes or until onion is tender. Stir in broth, frozen vegetables, chickpeas, tomatoes, oregano, salt and black pepper. Bring to a boil over high heat.

Sir in pasta and chicken, if desired. Reduce heat to medium; simmer 15 minutes or until pasta and vegetables are tender.

Makes 6 servings.