Greek Vegetable Soup

1 large can (28 ounces) petite diced tomatoes
1 cup water
8 ounces spaghetti noodles, broken into 1 1/2 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 to 4 celery stalks, for about 2 cups chopped
1 1/2 tablespoons tomato paste
1/2 teaspoon hot red pepper flakes
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil

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

Approximate Values Per Serving: 190 calories (18% from fat), 4 g fat (trace saturated), 0 mg cholesterol, 5 g protein, 34 g carbohydrates, 5 g dietary fiber, 369 mg sodium

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