Italian Vegetable Soup

2 cans (14.5 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 c. frozen peas

1 bay leaf

1 tsp. Italian seasoning

1/8 tsp. pepper

1/2 c. small shell pasta, cooked and drained

1 can (14.5 ounces) diced tomatoes, undrained

Optional:

1 lb. lean ground beef, cooked with liquids drained

In a large saucepan, combine the broth, vegetables, bay leaf, Italian seasoning, and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

Add the pasta, (ground beef), and tomatoes; heat through.  Discard bay leaf.

Nutritional Information:  6 Servings (1 c.)  108 calories; 1g fat; 1g saturated fat; 3mg cholesterol; 224 mg sodium; 19g carbohydrates; 3g fiber; 5g protein