Italian Skillet Supper
14.5 oz can vegetable broth
8 ounces uncooked orzo pasta
14.5 oz can diced tomatoes w/basil, garlic & oregano, undrained
15 oz. can black beans, rinsed & drained
2 cups frozen broccoli, cauliflower & carrots, (from a 16 oz. pkg.)
2 tablespoons fresh parsley (optional), chopped
2 tablespoons Parmesan cheese (optional), shredded
Heat broth to boiling in a 10-inch skillet. Stir in pasta. Heat
to boiling and reduce heat to low. Cover and simmer 10-12 minutes
or until liquid is absorbed. Stir in tomatoes, beans, and vegetables.
Cover and cook over medium heat for 5-10 minutes, stirring
occasionally, until vegetables are tender. Stir in parsley and
sprinkle with Parmesan cheese, if desired.