ITALIAN VEGETABLE SOUP

1 (14.5 oz.) can chicken 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 tsp. Italian seasoning

1/8 tsp. pepper

1/2 cup small shell pasta, cooked and drained

1 (14.5 oz.) can diced tomatoes, (undrained)

In a large pan, combine first 9 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 before serving.