1 cup diced zuchinni
1 cup diced carrots
1 cup diced potatoes
6 cups chicken broth
1 tomato
salt and pepper
1 small pkg. short pasta (elbow, macaronni, etc.)
Bring broth to a boil and add diced vegetables. Cook until tender but still firm on the inside. Check for seasoning, remember potatoes absorb salt. Blend tomato and add to the soup. Add pasta and cook until al dente. Serve warm.
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