Italian Skillet Supper

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

Directions:
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.