1 (16-ounce) package frozen vegetables with zucchini, cauliflower, carrots, and beans, thawed
1 (14 1/2-ounce) can Italian-style tomatoes, undrained and chopped
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked small pasta shells
7 tablespoons grated fresh Parmesan cheese
How to Make It
Coat a Dutch oven with cooking spray; place over medium-high heat until hot. Add chopped onion blend; sauté 5 minutes. Add broth and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
Add pasta to vegetable mixture; simmer 15 minutes or until pasta is tender.
Spoon evenly into 7 bowls; sprinkle each serving with 1 tablespoon cheese, and serve immediately.