Vegetarian Italian Skillet Supper

Ingredients
1 can (14 oz.) vegetable broth
1 1/4 cups uncooked rosamarina or orzo pasta (8 oz)
1 can (15 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 oz.) black beans, drained, rinsed
2 cups frozen broccoli, carrots, and cauliflower
1//2 cup shredded Parmesan cheese

Directions
Heat broth to boiling in a large skillet.
Stir in pasta; return to boiling.  Reduce heat to low; cover and simmer 10 - 12 minutes or until liquid is absorbed.
Stir in tomatoes, beans and vegetables.  Cover; cook over medium heat 5-10 minutes, stirring occasionally, until vegetables are tender.
Sprinkle with cheese.