Homemade Italian Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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One night when my husband and I needed a quick supper, I threw together this satisfying soup using only what we had on hand, shares Margaret Glassic of Easton, Pennsylvania. It's a family favorite, and it's good for us, too! Ingredients:
2 cans (14-1/2 ounces each) 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 |
1 teaspoon italian seasoning |
1/8 teaspoon pepper |
1/2 cup small shell pasta, cooked and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. 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.
2. Add the pasta and tomatoes; heat through. Discard bay leaf. Yield: 6 servings.
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