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.