Italian Skillet Supper
One 14.5 ounce can vegetable broth
8 ounces orzo whole wheat pasta
One 14.5-ounce can diced tomatoes with basil, garlic and oregano, undrained
One 15-ounce can black beans, rinsed and drained
2 cups frozen broccoli, cauliflower and carrots, (from a 16-ounce package)
2 tablespoons fresh parsley, chopped (optional)
Heat broth to boiling in a 10-inch skillet. Stir in pasta. Heat to boiling and reduce heat to low. Cover and simmer 10 to 12 minutes or until liquid is absorbed.
Stir in tomatoes, beans, and vegetables.
Cover and cook over medium heat for 5 to 10 minutes, stirring occasionally, until vegetables are tender.
Stir in parsley to finish off your Italian Skillet Supper.
You may also like...
In general, vegetarians are an adventurous lot and tend to experiment with different foods to replace the meat that they may have grown up with. But this is not a requirement of the vegetarian way of life.