Instructions

1. 1
   Pour broth and water into a 4½-quart Dutch oven or soup pot.
2. 2
   Place pot over high heat.
3. 3
   While liquid is heating, add frozen vegetables, stewed tomatoes with their juices and uncooked pasta.
4. 4
   Cover pot and bring to boil.
5. 5
   Meanwhile, rinse and drain beans.
6. 6
   When soup comes to a boil, uncover it and stir well. Scrape the pot with a wooden spoon to loosen any pasta.
7. 7
   Add beans, Italian seasoning, and garlic powder.
8. 8
   Reduce heat to medium-high or medium, maintaining a moderate boil.
9. 9
   Stir frequently and cook until pasta is tender, about 5 minutes.
10. 10
    Reduce heat to low and add Parmesan.
11. 11
    Stir occasionally and simmer for 5 minutes to develop the flavor.
12. 12
    Serve at once or simmer on low until ready to serve.