Gaby's Veggie Pasta Soup

1  teaspoon		canola oil
1/4  cup		onion, chopped
1/4  cup		tomato paste
1  cup		potato, peeled and cut into small chunks
4  ounces		frozen corn
1  cup		frozen peas and carrots
1/4  cup		chicken base
1  gram		bay leaf
1-1/2  quarts		water
1/4  cup		La Moderna - Alphabet Soup

Tip: Click on the ingredient links to learn the nutritional information for all the Gaby's Veggie Pasta Soup ingredients. The serving size for any ingredient in Gaby's Veggie Pasta Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat pot with oil til it moves around. Coat the bottom of the pot
Add onion and potato stirring to coat vegetables with oil. Saute for about four minutes, stirring occasionally.
Add tomato paste
Mix chicken base with water and add to pot bring to a boil over med/high heat
Add remaining frozen vegetables and soup pasta stirring constantly until soup returns to boil. Reduce heat and simmer for 10-12 minutes or until vegetables are cooked and pasta is al dente.