Easy Italian Skillet Supper

 

1

can (14 1/2 ounces) ready-to-serve vegetable broth

1 1/4

cups uncooked rosamarina (orzo) pasta (8 ounces)

1

can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained

1

can (15 ounces) black beans, rinsed and drained

2

cups frozen broccoli, cauliflower and carrots (from 16-ounce package)

2

tablespoons chopped fresh parsley, if desired

2

tablespoons shredded Parmesan cheese

• 1 Heat broth to boiling in 10-inch skillet. Stir in pasta. Heat to boiling; reduce heat to low. Cover and simmer 10 to 12 minutes or until liquid is absorbed.
• 2 Stir in tomatoes, beans and vegetables. Cover and cook over medium heat 5 to 10 minutes, stirring occasionally, until vegetables are tender.
• 3 Stir in parsley; sprinkle with cheese.