1 (8 1/4 oz.) can tomatoes
3 (13 3/4 oz.) cans chicken broth
1 bay leaf
1 1/2 tsp. oregano
1/2 c. sm. pasta, uncooked (elbow macaroni or ditalini)
1/2 tsp. rosemary
Salt and pepper
3 c. fresh zucchini
Carrots and celery (bite-size pieces)
1/2 c. frozen peas

Drain tomatoes. Place tomato liquid and broth in a large saucepan with bay leaf and spices. Bring to a boil. Add fresh veggies. Simmer covered until veggies are tender. Add pasta, tomatoes, and peas. Simmer until pasta is tender. Serve with Parmesan cheese.