1Cook onion in oil in Dutch oven over medium heat, stirring occasionally, until crisp-tender.
2Stir in pasta, broth, mustard, vegetables and beans. Heat to boiling, stirring occasionally.
3Stir together Bisquick mix, cornmeal, oregano and basil. Stir in milk just until dry ingredients are moistened.
4Drop dough by tablespoonfuls onto boiling stew; reduce heat to low. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.