1 3/4 cups chicken broth
1 tablespoon canned diced tomatoes, drained
3/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning, crushed
4 cups cut-up vegetables (broccoli, cauliflower, celery, carrots)
1 tablespoon grated Parmesan cheese
Heat the broth, tomatoes, garlic powder, Italian seasoning and vegetables in a 2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain and sprinkle with the cheese.
Servings: 4 (1 cup each)