 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
From Quick Cooking Sept 2001 Ingredients:
2 (14 1/2 ounce) cans low-sodium low-fat chicken broth |
1 medium potato, peeled and cubed |
1 medium onion, chopped |
1 carrot, chopped |
1 celery rib, chopped |
1/2 cup frozen peas |
1 bay leaf |
1 teaspoon italian seasoning |
1/4 teaspoon pepper |
1/2 cup small shell pasta, cooked and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
Directions:
1. In large saucepan combine first nine ingredients and bring to a boil.
2. Reduce heat, cover and simmer for 20 minutes or until veggies are tender.
3. Add cooked pasta and tomatoes and heat through.
4. Discard bay leaf before serving.
|
|