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Easy Italian Skillet Supper

Tuesday - June 20, 2017 5:10 am , Category : RECIPES

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.
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