This recipe is from Taste of Home 2008 Soups magazine
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:
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.
Add the pasta and tomatoes; heat through. Discard bay leaf.
Yield: 6 servings.
We tried this recipe last night for the first time, as usual we had some french bread with it.
On a scale of 1 - 5 my husband and I both rated it a 3.
I felt that it could have used more seasonings, maybe some minced garlic or something to liven it up.
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