Ingredient:
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 tbsp chopped fresh parsley, if desired
2 tbsp shredded Parmesan cheese
Method:
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.
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 tbsp chopped fresh parsley, if desired
2 tbsp shredded Parmesan cheese
Method:
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.
