Wednesday, September 19, 2012

Italian Vegetable Soup

2 cans chicken broth
1 potato, peeled and cubed
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 banana peppers, seeded and chopped
1/2 cup frozen peas
1 cup kale, cut up into chunks or sliced
1 bay leaf
1 tsp Italian seasoning
1/8 tsp pepper
1/2 cup shell pasta, cooked and drained
1 can diced tomatoes

Combine everything except pasta and tomatoes.  Boil.  Reduce heat; cover and simmer for 15 minutes.  Add pasta and tomatoes.  Discard bay leaf.  Heat through.


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