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1 14.5-ounce can vegetable broth
8 ounces uncooked orzo pasta
1 14.5-ounce can diced tomatoes w/basil, garlic and oregano undrained
1 15-ounce can black beans -- rinsed and drained
2 c. frozen broccoli, cauliflower & carrots -- (from a 16 oz package)
2 tablespoons fresh parsley (optional) -- chopped
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.
8 ounces uncooked orzo pasta
1 14.5-ounce can diced tomatoes w/basil, garlic and oregano undrained
1 15-ounce can black beans -- rinsed and drained
2 c. frozen broccoli, cauliflower & carrots -- (from a 16 oz package)
2 tablespoons fresh parsley (optional) -- chopped
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.
