Greek Vegetable Soup

1 can (28 ounces) petite diced tomatoes

1 cup water

8 ounces spaghetti noodles, broken into 11/2 inch pieces

1 medium potato, peeled and cut into bite-size cubes

1 green pepper, seeded and cut in chunks

1 large zucchini, thinly sliced

3 carrots, peeled and cut in quarters

3-4 celery stalks, for about 2 cups chopped

1½

tablespoons tomato paste

½

teaspoon hot red-pepper flakes

½

teaspoon sea salt

½

teaspoon freshly ground black pepper

2 tablespoons olive oil

Place all the ingredients, in the order listed, in a large soup pot or Dutch oven, and bring to a boil over medium-high heat. As the mixture boils and the veggies begin to cook down, add up to another 2 cups of water if necessary. Boil 10 minutes, or until the pasta and vegetables are tender. Simmer on low until ready to serve.

Serves eight.

Nutrition values per serving: 190 calories (18 percent from fat), 4 g fat (trace saturated), 34 g carbohydrates, 5 g fiber, 5 g protein, 0 cholesterol, 369 mg sodium.