Italian Vegetable Soup

Italian Vegetable Soup
by: Margaret Glassic

serves: 6
prep time: 10 minutes
cook time: 30 minutes
items you'll need: large saucepan, soup bowls

2 cans (14.5 oz ea) reduced sodium chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 celery rib, chopped
1/2 cup frozen peas
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 cup small shell pasta, cooked and drained
1 can (14.5 oz) diced tomotoes, undrained

1. In a large saucepan, combine the first nine ingredients
2. Bring to a boil
3. Reduce heat; cover and simmer for about 15-20 minutes or until veggies are crisp-tender
4. Add the pasta and tomatoes; heat through
5. Discard bay leaf
6. Enjoy!

Nutrition Facts:

Calories: 108
Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Sodium: 224 mg
Carbohydrates: 19 g
Fiber: 3 g
Protein: 5 g

Diabetic Exchanges: 1 starch, 1 vegetable