Provencal Vegetable Soup

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1 can (14 ounces) diced tomatoes, nosalt added

1 can (16 ounces) new potatoes, drained

1 can (8 ounces) cut green beans, drained

1 can (8 ounces) sliced carrots, drained

1 medium onion, finely chopped

1 small leek, white part only, washed and finely chopped

1 small zucchini, diced

1 tablespoon olive oil

1/2 cup canned navy beans, drained

2 ounces dry pasta, such as vermicelli, broken into small pieces

2 ribs celery, chopped

8 cups canned lowsodium chicken broth

Salt and pepper, to taste

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